Chili Veggie Goat Cheese Frittata
Ditch the boring and dive into this flavor-packed fiesta! Imagine a golden hashbrown crust cradling tender chunks of zucchini, fiery Thai chilis, and juicy cherry tomatoes, all smothered in a creamy goat cheese and spinach swirl. Our FARMHOUSE EGGS® bring it all together for a protein-rich, veggie-loaded masterpiece. Customize to your heart's content, it's gluten-free and ready in under an hour!
Ingredients
Cooking Instructions
step 1
Shred the Potatoes (2) and leave them in an ice-cold water bath for 5-10 minutes.
step 2
Drain the potatoes and leave to the side.
step 3
Chop Red Onion (1/4), Garlic (4 cloves), and Thai Chili Peppers (2) and begin to sauté on a medium-heat pan until translucent.
step 4
Chop the Zucchini (1) and Cherry Tomatoes (8) and add them to the pan.
step 5
Add the Fresh Spinach (1 1/2 cups), Salt (1 tsp), Ground Black Pepper (1 tsp), and Italian Seasoning (1 tsp) and cook until soft.
step 6
Once it’s cooked, let it cool for 10 minutes.
step 7
In the meantime, in a small pan, add the Olive Oil (2 Tbsp) and sauté the potatoes with the seasoning until golden brown.
step 8
Preheat the oven to 350 degrees F (180 degrees C).
step 9
Lay the potatoes flat into the pan, until it begins to crisp up for 10 minutes on medium-low heat.
step 10
In a separate bowl, whisk the Farmhouse Eggs® Large Brown Eggs (4), Kemps Half & Half (1/2 cup), a bit of salt, pepper, and Italian seasoning, along with the veggie filling.
step 11
Add the Goat Cheese (1/2 cup) and whisk everything until well combined.
step 12
Pour the vegetable and egg mixture into the same pan as the hashbrowns.
step 13
Bake for 25-30 minutes until fully cooked.
step 14
Cool for 10 minutes then slice and enjoy!
