This is one of our go-to dinners when we need a quick throw together meal. It's different each time I make it, depending on what veggies I have lying around, or growing out back.
Saturday we went to opening day of the farmer's market, and I was so happy to see TOMATOES!! Red, plump, and full of summer-y-ness. They made the journey up from southern Utah, and while nothing tastes quite like grown-in-your-own-backyard......we have happily been eating these.
Baked Frittata with Tomatoes and Goat Cheese
a few TBS milk
4 small potatoes, thinly sliced
2 tomatoes, sliced
handful of goat cheese (chevre)
small handful of fresh herbs, chopped (I used chives, basil, oregano, thyme)
a bit of butter for pan
I like to bake this in a cast iron skillet. If you are using a different type of pan, you may need to adjust cooking time.
Place potatoes on the bottom of the (buttered) skillet.
Wisk the eggs with milk and S&P and pour over the potatoes.
Top with tomatoes, chevre, and fresh herbs.
Bake at 400° for 25-35 minutes, until potatoes are tender.
We ate it with a simple salad of mixed greens, arugula, marinated peppers, parmesan cheese, and a quick balsamic vinaigrette (balsamic vinegar, olive oil, honey)