Vegetables Frittata with Herbs and Goat Cheese

This hearty frittata is perfect for a picnic breakfast or brunch as it can be made ahead and kept at room temperature up to two hours. A nonstick skillet and a heatproof silicone spatula are must haves. If the goat cheese is well chilled, it will crumble easily.

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Step 1

1tb oil in 12 inch nonstick ovenproof skillet over medium low heat.

Step 2

Add potatoes, onion, red and yellow bell peppers, marjoram, rosemary, 1/2 tsp salt and sage. Cook 5 minutes, stirring occasionally.

Step 3

Cover and cook until potatoes are tender, stirring occasionally, about 15 minutes.

Step 4

Cool vegetable mixture in skillet 5 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature.)

Step 5

Preheat oven to 350°F.

Step 6

Whisk eggs, dill, remaining 3/4 teaspoon salt, and pepper in a large bowl to blend. Mix in 3 oz of goat cheese.

Step 7

Transfer several potatoes slices and bell peppers strips to small dish and reserve.

Step 8

Stir remaining vegetable mixture i to egg mixture.

Step 9

Wipe same 12 inch skillet clean.

Step 10

Add remaining 2 tsp oil. Heat over medium high heat, tilting skillet to coat bottom with oil.

Step 11

Pour egg-vegetable mixture i to skillet, stirring vegetables to distribute.

Step 12

Sprinkle with remaining 1 oz goat cheese.

Step 13

Cook until sides of frittata begin to set, about 2 minutes.

Step 14

Transfer skillet to oven. Bake until frittata is set in center, about 15 minutes.

Step 15

Spatula around edge of frittata to loosen from skillet. Slide onto platter. Serve hot or cover loosely with foil and let it stand at room temperature up to 2 hours.