We feature so many incredible people with major food game. Often, we ask them to share recipes with their interviews and features and, from time to time, these killer recipes seem to get lost in the fray. Here’s a good example: Barrett Pendergast’s goat cheese frittata. We featured this brunchy dish in out coverage of the Mama Circle workshop that happened recently downtown and it’s so gorgeous, we’re giving it a little more love.
If you’re cozy at home this Memorial Day, whip up this delicious recipe for a late lunch. If you’re travelling, we suggest this frittata with a big green salad as an easy weeknight dinner later in the workweek…
VALLEYBRINK ROAD’S SCALLION AND GOAT CHEESE FRITTATA
INGREDIENTS
1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
12 eggs
2 Tbsp whole milk
1 scallion, sliced into rounds
1 cup cherry tomatoes, halved
1/4 cup goat cheese, crumbled
2 tsp of chives, cut into small rounds
sea salt
black pepper
DIRECTIONS
Preheat oven to 325. In a bowl, crack the eggs and add the milk. Season with a pinch of salt and some freshly cracked black pepper. Whisk to combine.
In a large skillet, heat the olive oil and butter over medium heat. Add the tomatoes and scallion and cook until soft. Season with a little salt and pepper.
Add the egg mixture, crumbled goat cheese, and chives.
Turn off the heat and transfer the skillet to the oven. Bake for 15 minutes or until the frittata is no longer runny in the center.
Cool slightly and enjoy!
