Goat cheese, baby arugula and fresh tomato frittata
Featuring our local producers:
Vital Green Farms / Deepwater Farms / Fairwind Farms
Goat Cheese, Baby Arugula and Fresh Tomato Frittata
Velvety and rich frittata with bursts of fresh tomato
Pre-heat your oven to 425 F
Crack eggs into a bowl
Add heavy cream and whisk until incorporated
In a non-stick pan, melt the butter with a touch of canola oil. Add garlic and leeks. Saute on medium heat for 1min.
Add the grape tomatoes and baby arugula and toss, wilting the arugula down. Cook for another mintue.
Pour in your egg mixture, incorporating all the ingredients together. Stir the eggs around, letting the bottom set up just a little.
Sprinkle the cheddar all over the top of the frittata and then dot with crumbled goat's cheese. Fire it in the oven for 5min-7min. The Frittata should be golden brown when finished. Check the center with a small paring knife to ensure the middle of the frittata is cooked. You can use your broil setting as well to brown the cheeses.
Garnish with a sprinkling of chives after removing from oven. Feel free to top it off with a good little glug of olive oil.
Feel free to experiment with this base. You can try a cheese and mushroom frittata, add breakfast sausage or bacon!