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Goat Cheese, Red Pepper and Spinach Frittata
by Kathy Gunst
This hors d’oeuvre proves that finger food can be both elegant and easy to prepare. Unlike an omelet, in which eggs are cooked and folded around a filling, a frittata is baked in the oven until it rises into a dramatic puff. This frittata can be cut into pizza-shaped wedges and served at room temperature with decorative toothpicks or served hot atop thin slices of good-quality, crusty bread.
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Ingredients:
1 Tbsp olive oil, plus 1 Tsp |
1 large red pepper, cut into thin strips |
1 1/2 Tbsp fresh tarragon or thyme, finely chopped |
6 oz. baby spinach or regular spinach, ends trimmed |
Salt and freshly ground black pepper |
8 large eggs |
1 Tbsp low-fat milk |
2 Tbsp parsley, finely chopped |
2 1/2 oz. goat
cheese, such as Ile de France, crumbled * |
* Brie can also be used |
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Directions:
- Preheat oven to 425 degrees. In a large, heavy 10-inch skillet, heat 1 tablespoon of the olive oil over low heat. Add the pepper strips and ½ tablespoon of the tarragon and cook, stirring, about 5 minutes, or until tender. Remove to a plate.
- Add the remaining teaspoon of oil to the skillet and place over moderate heat. Add the spinach, salt and pepper and cook, stirring, for 4 minutes, or until soft. Remove half of the spinach to a plate and keep the remaining half in skillet.
- Meanwhile, in a bowl, vigorously whisk the eggs with the milk, parsley, the remaining 1 tablespoon of tarragon, salt and pepper. Add the eggs to the skillet on top of the spinach and remove from the heat. Scatter the goat
cheese, remaining spinach and the peppers on top of the eggs and place on the middle shelf of the oven.
- Bake for about 10 to 13 minutes, or until puffed and the egg looks cooked; there shouldn’t be any “wet” looking egg left. Remove from oven and serve hot or at room temperature. Serves 6.
By Kathy Gunst
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