Photo by: Pace
- 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.
This invigorating, organic wine will go nicely with the flavors of the Goat Cheese Potato Frittata.