Ingredients:
- 9 eggs
- 2 Tbs. heavy cream
- 1 tsp. kosher salt
- 2 Tbs. olive oil
- 1 cup (3 oz./90 g) thinly sliced green onions, white and light
green portions - 1 cup (5 oz./155 g) diced ham
- 1 cup (5 oz./155 g) shelled fresh or frozen English peas
- 4 oz. (125 g) soft goat cheese
- 1 Tbs. chopped fresh basil
Directions:
Preheat an oven to 350°F (180°C).
In a bowl, whisk together the eggs, cream and salt until well combined.
In a 9 1/2-inch (24-cm) sauté pan over medium heat, warm the olive oil. Add the green onions and sauté until translucent, 2 to 3 minutes. Add the ham and peas and cook for 1 minute, then pour the egg mixture into the pan. Divide the goat cheese into tablespoon-size pieces and sprinkle on top of the egg mixture.
Transfer the sauté pan to the oven and bake until the eggs are puffy and the top is beginning to brown, about 25 minutes. Remove from the oven, sprinkle with the basil, and serve immediately. Serves 6 to 8.
Jason French, Chef/Owner, Ned Ludd, Portland, OR.
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Rated 5 out of
5
by
tvbv from
Great for a fast breakfast
Very good flavors, all balanced very nicely. I omitted the cheese as my family doesn't like any melted cheese but still delicious. Add a salas and toasted bread for a full meal.
Date published: 2014-05-18
Rated 4 out of
5
by
woodlandbird from
Simple for breakfast or dinner
I made this on a whim and was very pleased with the results. I omitted the peas - we have a disagreement with the texture of English peas in my family. Chopped asparagus would make a delicious substitute. The frittata turned out wonderfully fluffy and the lightly browned crust of goat cheese was perfect. Next time, I will double the basil and add it to the egg mixture before baking.
Date published: 2014-04-29