Along with the Goat Cheese & Beet Arugula Salad, I also made a Goat Cheese & Broccoli Frittata for Friendsgiving. I like to bake frittatas rather than do it on the stovetop because #1 I have a hard time flipping it without ruining it and #2 I like how set and firm the egg gets when baked. I kind of improvised with this frittata and was pleasantly surprised at how forgiving frittatas are. Just throw in whatever vegetable you happen to have on hand, top with cheese, and voilà.
Goat Cheese & Broccoli Frittata
Inspired by Food Network
Serves 6
Ingredients
1 heaping cup broccoli florets, chopped
salt and pepper
11 eggs, beaten with 2 tbsp water
4 oz goat cheese
Instructions
Preheat the oven to 400 degrees Fahrenheit.
In a small skillet, season chopped broccoli with salt and pepper and sauté until slightly tender, ~3-4 minutes.
In a baking pan lined with parchment paper, spread the broccoli evenly over the bottom of the pan.
Top with the beaten eggs and add more salt and pepper to taste.
Place in oven.
After ~7-10 minutes, remove pan from the oven and crumble the goat cheese evenly over the top.
Place pan back in the oven until golden on top and fork comes out clean when inserted, ~15 minutes.
Slightly cool frittata and slice. Serve warm.
