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Goat Cheese & Spinach Frittata
Filed under: Breakfast, Breakfast - Egg Dishes, Brunch, Vegetables - Spinach.
This recipe was designed to showcase our local award-winning goat cheeses from Firefly Farms of Garrett County, Maryland
3 T. extra-virgin olive oil
8 thin slices of pancetta
1 small leek, sliced and chopped fine
1 1/2 cups baby spinach
12 large eggs, beaten
5 ounces Firefly Farms Allegheny Chevre goat cheese, crumbled
Your favorite hot sauce
Salt and pepper to taste
Preheat oven to 400 degrees F. Heat olive oil in a medium skillet and cook the pancetta until crisp. Transfer to paper towels to cool, then crumble it and set aside.
Add the leek to the skillet and cook until softened. Add the spinach and cook until wilted. Transfer the mix to a small bowl.
For each frittata:
Whisk 3 eggs in a small bowl with a splash of hot sauce, salt, pepper and a tablespoon of water. Wrap the handle of an 8-9 inch skillet in foil and heat over moderate heat; spray with canola oil and melt 1 tablespoon of butter until the foam subsides. Pour in the eggs and cook, stirring, until curds begin to form. Scatter 1/4 of the pancetta, leek and spinach mix and crumbled goat cheese over the eggs and stir them in slightly. Transfer the skillet to the oven and bake until the eggs are set, about 5 minutes.
Remove the skillet from the oven and brown the top of the frittata with a chef's blowtorch until bubbly. Slide the frittata onto a cutting board, slice in half and serve.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes