Potato and Goat Cheese Frittata

You can put anything in it, but we just love creamy roasted potatoes and goat cheese in a frittata. Served with a simple salad, all you need is a lovely white wine to turn this rustic, casual meal into an event.

POTATO AND GOAT CHEESE FRITTATA
Whisk together 6 eggs, 1/4 cup half-and-half, 1/2 tsp. salt and 1/4 tsp. pepper; set aside. Spray a 10" oven-safe nonstick skillet (or 9" glass pie plate) with cooking spray; set aside. Add roughly 1 cup roasted potatoes (from the Deli Case) and 4 oz. crumbled soft goat cheese. Pour in egg mixture. Bake at 325° 35-45 minutes until set. Cool at least 10 minutes in the pan before inverting and slicing into wedges. (Add chopped herbs such as rosemary and/or thyme, torn baby arugula or roasted tomatoes to the egg mixture, if desired.)

KOWALSKI'S ORGANIC SPRING MIX
This simple prewashed salad is lovely and fresh-tasting with your favorite refrigerated dressing. Both are found in the Produce Department.

MERINGUE COOKIES
Light and airy Bistro Meringues in Orange Chocolate Chip, Almond, Mint Chocolate Chip, Coconut and other great flavors are available in the Bakery Department.

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