Foolproof frittata: Breakfast made easy

Megan Gordon

The thing I love about making a frittata is that you can put almost anything in it. For that reason, it’s a great “clean out the crisper” recipe; you can cover and refrigerate it for up to four days, so it also makes for great leftovers. We’ll often have cold (or room-temperature) frittata sandwiches the next day, and I love packing a slice to head off to work — much fancier than my typical yogurt and granola situation.

I kept this frittata purposefully simple so the ingredients themselves can really shine. The potatoes are sliced thin and cooked until golden with shallots and garlic. Then the herby egg mixture is poured into the pan, topped with goat cheese and set into the oven to bake. It’s really that easy.

Once your frittata is done cooking, you can slice and serve it straight from the pan. Or, if you’re feeling a bit fancier, you can invert the frittata onto a pretty serving plate, slice and serve from there. I like it best warm, but room temperature is great, too. With some crusty bread and a little butter, the day is already off to a great start.

Fresh Herb,

Potato & Goat Cheese Frittata

2 tablespoons olive oil

2 baby Yukon Gold potatoes, peeled and sliced 1/4-inch thick

1 medium shallot, minced

Kosher salt and black pepper

2 cloves garlic, minced

9 large eggs

3 tablespoons whole milk

1/3 cup chopped fresh herbs, like dill, basil and chives, plus more to garnish

1/4 teaspoon kosher salt

4 ounces (1/2 cup) goat cheese, crumbled

Preheat the oven to 400 degrees.

Heat the oil in a 10- to 12-inch oven-proof skillet over medium heat. Add the potatoes and shallot, along with a pinch of salt and pepper, and cook until golden-brown, 6 to 7 minutes.

Fold in the garlic and cook for an additional 1 minute. Arrange cooked potatoes so they’re evenly distributed in a thin layer.

In a large bowl, whisk together the eggs, milk, chopped herbs and salt. Pour the egg mixture into the skillet to join the potatoes and scatter the top with goat cheese. Place in the oven and bake until set and golden on top, about 12 to 14 minutes.

Slice and serve the frittata straight from the pan or slide onto a serving plate, garnish and slice into wedges.

Recipe notes: Be sure to use an oven-safe pan when cooking the frittata. You may also use a low-fat or nonfat milk if you’d prefer. Serves 6.

Per serving: 284 calories; 19 g fat (8 g saturated fat; 60 percent calories from fat); 13 g carbohydrates; 2 g sugar; 296 mg cholesterol; 437 mg sodium; 15 g protein; 1 g fiber.