- 6 organic free range eggs
- 1 pint grape tomatoes, cut in halves
- 4 green onions finely sliced
- 3 shallots sliced
- 4 gloves garlic, minced
- organic goat butter
- sea salt & fresh cracked pepper to taste
- greens of choice (I used fresh arugula, baby spinach, baby chard)
- chevre style goat cheese
In a pan/skillet over med-high heat melt butter and saute minced garlic, green onions, and shallots for 1-2 mins. Add some sea salt and fresh cracked pepper to bring out the flavor of the onions and garlic.
Then add halved grape tomatoes, stir in and let cook for another 4-5 mins until soft. Next, stir in greens until wilted.
On the stove top, raise the heat to medium high and pour in whisked eggs evenly over the vegetable mixture. Stir in the eggs and cook for a few minutes until the eggs start to set.
At this time, preheat your oven and set to “Broil” at 400 degrees.
Reduce stovetop heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Next crumble goat cheese on top and put the skillet in the oven under the broiler until the top is set and golden brown on top, about 5 minutes. Sprinkle with fresh cracked pepper and let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate to cut into slices.