Feb 16, 2022

A Decadent Savoury Brunch

Name: Goat Cheese, Baby Arugula and Fresh Tomato Frittata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 4 Eggs; 1/4 Cup Heavy Cream; 1 Clove Fresh Garlic (Minced); 1 Cup Grape Tomatoes (Halved); 1/4 Cup Chevre Goat Cheese; 1/4 Cup Mild Cheddar; Baby Arugula; 1 TBSP Grass fed Butter; 1 TBSP Garlic Chives; Salt and Pepper; 1/4 Leek (white part only, thinly sliced)

My Wife's favorite breakfast dish

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

Chef Kai

Ingredients

4 Eggs
1/4 Cup Heavy Cream
1 Clove Fresh Garlic (Minced)
1 Cup Grape Tomatoes (Halved)
1/4 Cup Chevre Goat Cheese
1/4 Cup Mild Cheddar
Baby Arugula
1 TBSP Grass fed Butter
1 TBSP Garlic Chives
Salt and Pepper
1/4 Leek (white part only, thinly sliced)

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Directions

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.
Serve Immediately.

Recipe Note

Feel free to experiment with this base. You can try a cheese and mushroom frittata, add breakfast sausage or bacon!