Saturday mornings are sacred time in our family, one that we collectively look forward to all week (perhaps some more than others). It’s often the only day mom and dad get to sleep in, the first day of downtime after a hectic week, the start of a whole weekend filled with possibilities…and it’s when dad usually cooks up one of his amazing breakfasts.
The best part about our Saturday morning ceremony is it doesn’t really matter what we cook — sometimes it’s crepes with brown sugar and orange juice, other times it’s the traditional bacon and eggs, and other times it’s a surprise creation that we make up as we go. That’s what lead to the creation of one of our new favorites: Potato and Goat Cheese Frittata!
Potato and Goat Cheese Frittata
What makes frittatas so wonderful is that they are so flexible. Don’t have goat cheese? Substitute whatever you have in the fridge. Don’t like potatoes? Try it with red peppers instead. Once you have mastered the technique, you take any combination of ingredients and throw together a frittata!
Half a pound of bacon, optional
Quarter pound of goat cheese
Half a cup of milk
Make sure to allow the eggs to come to room temperature.
Cook bacon to crispy, reserve.
Caramelize onion, reserve.
Microwave potatoes (or use left over boiled or baked potatoes).
Cut up potatoes into half inch cubes and fry in butter until brown, reserve.
Mix fried ingredients.
Beat 8 eggs add milk and mix.
On medium low heat pour egg and milk mixture into a 12 inch frying pan after one minute add the fried ingredients and distribute evenly.
Cook one more minute.
Add one inch cubes of goat cheese and cover the pan.
Cook approximately 10 minutes. Until the eggs are cooked.
Slice into pizza style wedges and serve with fresh fruit.