Herbed Frittata with Goat Cheese
1 tablespoon extra virgin olive oil
1/8 pound pancetta
2 cloves garlic, peeled and crushed
1 fist-sized bunch of greens, chopped (I like watercress, others
prefer arugula or chard)
1 dozen eggs
1 cup milk
1 to 2 tablespoons mixed chives and rosemary
4 ounces goat cheese
1/2 teaspoon fresh cracked pepper
1/2 tablespoon butter
1/2 tablespoon extra virgin olive oil
Preheat the oven to 350 degrees F.
Heat a 12-inch oven proof skillet over medium heat and add the
tablespoon of olive oil. Add the pancetta and cook until brown
but not too crisp. Drain the pancetta on paper towels and set
Without cleaning the skillet, add the crushed garlic and
sauté until it becomes fragrant, for about one minute. Do not
permit the garlic to brown.
Add the chopped greens and sauté until they wilt, then remove them to a plate and keep them warm.
In a blender or food processor, combine the eggs, milk, herbs,
pepper, and half of the goat cheese.
Add the eggs and the herbs mixture back to the skillet and cook over medium heat for about 8 minutes, or until the eggs are partially set. Use a rubber spatula to pull the cooked egg away from the sides of the
skillet. Allow the liquid eggs on the top to flow underneath the
cooked eggs on the bottom.
Crumble the pancetta and the remaining goat cheese over the top
of the frittata and move the skillet to the middle of the oven.
Allow at least 8 inches of headroom for the eggs to rise.
Cook for about 20 minutes until the eggs are completely set in the