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Goat Cheese and Potato Frittata

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Goat Cheese and Potato Frittata

With fresh herbs and aragula salad

Informations supplémentaires
30 min. | 541 kcal | easy | Family, Vegetarian | Printable version
1. Setup Preheat the oven to 400 ° F. Chop the garlic, the dill and the chives. Slice the lemon in half. Cut the potatoes into 2 or 4 pieces depending on the size. Slice the shallot. Cut the ciabatta bread in half lengthwise. Whisk the eggs in a bowl.
2. Cook the potatoes In an oven-safe pan, over medium heat, add a drizzle of olive oil. Cook the potatoes 4-6 minutes. Add the garlic and half of the shallot. Cook for another 1-2 minutes. Add the spinach and season with salt and pepper.
3. Assemble and cook in the oven Make a layer at the bottom of the pan with the potatoes, add the eggs, the herbs and the goat cheese in pieces. Bake for 10-15 minutes.
4. Cook the bread Spread the ciabatta on a baking sheet. Drizzle with olive oil. Bake for 8-10 minutes.
5. Make the salad In a bowl, combine the arugula with the rest of the shallot, the juice of half a lemon and a drizzle of olive oil. Add salt and pepper to taste.
6. Plate your dish Serve the frittata with the cibatta croutons and the salad. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appetit!
200gRed Baby Potato(es)
113gGoat Cheese
3unitFresh egg
1unitGarlic Clove(s)
1unitShallot
1unitChives and Dill
1unitGrean Leaf Lettuce
1unitCiabatta Bread
1unitLemon
What you need Baking dish, bowl, oven safe pan.
541 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 34g
11%
fat 34g
52%
cholesterol 315mg
105%
fiber 3g
12%
protein 25g
saturated 13g
65%
sodium 477mg
20%
sugar 6g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg