Herb Frittata

Yesterday I stopped off at the farmer's market for my weekend haul of fruits and veggies. In addition to some yummy potatoes, snap peas, and free milk(which is so good I am now second guessing my purchase of all other milk), I picked up some spring onions. These are onions resemble large scallions but are actually just a white onion picked early. Or, if you refuse to let go of the whole scallion thing, really big bulbous scallions. I returned home and went about making breakfast with them. Onion pancakes don't sound good, so left was the incredible edible egg. I had leftover goat cheese and some fresh basil as well, so I decided to go with a frittata.

Eggs take very well to multiple vehicles, so this is by no means the limitation of a frittata. Ham and Swiss, tomato and Parmesan and sausage, the combinations are endless. I use this as a template for adding whatever you want into your tasty breakfast.



Fresh Herb and Goat Cheese Frittata

4 eggs
4 egg whites
1 tablespoon olive oil
2-3 spring onions, diced
1 tablespoon fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 ounces goat cheese
1 teaspoon salt
pepper
pinch cayenne pepper

Whisk the eggs, egg whites, salt, pepper, and cayenne in a bowl. Add the parsley and basil and set aside. Preheat broiler to low

In a 12-inch non stick skillet over medium heat, add the olive oil until shimmering. Add the onions and a pinch of salt, stirring constantly. Cook for about 10 minutes, stirring occasionally, until the onions become wilted and start to caramelize. If you have a lid for the pan, clamp this on, it will speed up the process. Reduce the heat to medium low and add the eggs, stirring lightly with a spatula. Once the eggs start to set up, use the spatula to pull the eggs away from the edge of the pan and allow the runny part to run underneath the frittata. Continue doing this until most of the runny part has been removed from the center. Sprinkle the goat cheese over the top and place the pan in the oven. Broil until the top is just set, about 2-3 minutes. Slice into wedges and serve.