First of all, thank you.
Thank you for every comment, email, and phone call after my post yesterday. Each comment I saw just reinforced what I wrote, and I’m so thankful to each and every one of you.
I loved reading your stories of how you’ve gone through the same thing and have come out on the other side better for it. More creative. And, more importantly, happier.
So, thanks for that.
Strangely enough, my creativity is back
I made an awesome frittata-type dish the other night and wanted to share the recipe.
Goat Cheese and Potato Frittata
- 8 oz. cremini mushrooms, sliced
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1-2 cups diced potatoes (mine were leftover roasted potatoes, but you could start with raw)
- 4 eggs
- 1 cup egg whites
- 1/2 cup milk
- 2 oz. goat cheese, crumbled
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbsp fresh parsley
- 1/2 tsp smoked paprika
- Preheat oven to 375 and grease a casserole dish. (If you’re starting with raw potatoes, you can saute them first to crisp them up/cook them almost all the way through OR roast them in the oven before you’re ready to assemble the frittata.)
- Saute the mushrooms in a teaspoon of olive oil until browned.
- Add in diced red onion and garlic and cook until onion is softened.
- Mix in potatoes and dump veggie mixture into casserole dish.
- Whisk together the eggs, egg whites, milk, goat cheese, salt, pepper, and parsley.
- Pour egg mixture over veggies and mix together to distribute the eggs and cheese.
- Sprinkle with smoked paprika.
- Bake at 375 30-40 minutes or until set.
I can’t believe I’ve waited this long to buy goat cheese!
We had so much of it in Spain (on pizza, sandwiches, salads) and, after having it in most of the appetizers at the Celebrity Chef Tour dinner the other night, I knew I needed more.
Nick and I loved the little pockets of goat cheese in this frittata. It’s just so tangy and creamy and it went really well with the mushrooms and smoked paprika.
I’m pretty sure smoked paprika makes everything better, actually. If you don’t have any, you need some! You’ll wonder how you ever cooked without it.
Chef Walter Scheib posted a shoutout to me on his blog! I’m speechless. The meal was amazing and I loved doing my recap, but I never imagined that my post would be featured in this way.
What’s your favorite savory egg dish?