This is my favorite Christmas morning breakfast because I can make it the day ahead. It’s substantial, but light enough so I can enjoy a big meal later in the day. It can be served slightly warmed or at room temperature.
Embed / Share Video
Photo by: Pace
Serves 4
Ingredients:
- 6 eggs, beaten
- 4 oz. goat cheese
- ¾ cup potatoes, diced into ½” pieces
- ½ cup green beans, cut into 1” pieces
- 1 teaspoon thyme, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
Method:
Preheat oven to 375. Toss potatoes with olive and salt. Roast for about 20 minutes or until lightly browned and tender.
Add potatoes and green beans to a non-stick pan (essential for a frittata so the eggs won’t stick), then add eggs and top with goat cheese, salt, pepper, and thyme. Bake frittata for about 20-25 minutes until lightly browned and puffy on top. Cool and serve warm or room temperature.
Wine Tip:
This invigorating, organic wine will go nicely with the flavors of the Goat Cheese Potato Frittata.
For more recipes by Pace, visit http://tasteofpace.blogspot.com/