Frittata With Greens Herbs And Goat Cheese

I adapted this recipe from one i found in an old martha stewart holiday book. I made some adjustments in herbs and took out the potatoes since my husband is low carbing. Added the greens in that i had on hand and voila! Delicious dinner with the roasted red pepper soup also posted in my cookbook.

Steps

Heat a 10-12-inch oven-proof skillet over medium heat.

Add 1 t olive oil.

Saut pancetta or bacon until browned but not crisp.

Drain on paper towels and set aside.

Without cleaning skillet , toss in chopped garlic and saut just until fragrant , about 30 seconds.

Immediately toss in chopped greens and saut until wilted.

Remove to a plate and keep warm.

In a blender , food processor or large bowl , combine eggs , milk , herbs , half the goat cheese and the pepper.

Using a blender or food processor eliminates the need to chop the herbs and works more air into the eggs , giving better volume during cooking.

Preheat oven to 350f.

Heat butter and oil in same skillet , making sure to work oil up sides of pan.

Return greens to pan and then pour in egg mixture.

Cook over med heat for about 8 minutes until partially set , using a rubber spatula to pull cooked egg away from sides , allowing liquid egg to fall underneath.

Crumble pancetta and remaining goat cheese over top of frittat.

Ingredients

olive oil, pancetta, garlic cloves, greens, eggs, milk, fresh herb, goat cheese, pepper, butter