Goat Cheese Potato Frittata

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.

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Photo by: Pace

Serves 4 


  • 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 


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/

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