Mushroom, Goat Cheese, and Herb Frittata

I made this frittata from Williams Sonoma for the first time for part of our Christmas breakfast. We liked it with the addition of creamy goat cheese and the herbs in the eggs. Next time, I'll chop the mushrooms bigger though. It was a delicious with our raspberry French toast bake. Sweet & savory Christmas breakfast. 

Mushroom, Goat Cheese, and Herb Frittata

4 T. extra-virgin olive oil

2 shallots, finely chopped

1 c. chopped mixed mushrooms

1 t. minced fresh thyme or 1/2 t. .thyme

1 t. minced fresh oregano or 1/2 t. dried oregano

1/4 t. crushed red pepper flakes

Salt, to taste

Ground pepper, to taste

10 large eggs

3 T. heavy cream

125 g. fresh goat cheese, crumbled

1/3 c. (45 g.) freshly grated Parmesan cheese

Preheat the broiler.

In a large oven-safe frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the shallots, mushrooms, thyme, oregano, and crushed red pepper flakes. Season with salt and pepper to taste, and sauté, stirring often, until the shallots are soft and the mushrooms have released most of their liquid, about 5 to 7 minutes. Remove from the heat.

In a bowl, beat together the eggs, cream, 1/2 teaspoon salt and 4 or 5 grinds of pepper with a whisk until blended. Add the shallot-mushroom mixture and the goat cheese and set aside.

Rinse out the fry pan. Place it over medium-high heat, and warm the remaining 3 tablespoon olive oil. Pour in the egg mixture, spreading the vegetables in an even layer. As the eggs set around the edges of the pan, lift the edges of the frittata with a spatula and tilt the pan to allow the liquid egg in the center to run underneath. Cook until the eggs are firmly set along the edges but the center is still runny, about 10 to 15 minutes.

Sprinkle the Parmesan over the frittata and place under the broiler until the top is set and golden, about 2 minutes. Remove the pan from the broiler. Loosen the edges of the frittata and slide it onto a serving plate. Let cool for 15 minutes. Cut into wedges and serve warm or at room temperature. 

Baked Potato Wedges

For at least a month, I was asking my children what they'd like me to make to take to Thanksgiving dinner at their grandma's house. I only got two requests, so we planned on those. On Monday the week of Thanksgiving, I went grocery shopping. On Tuesday night, one of my daughter's requested potato wedges and sent me this recipe from Dinner at the Zoo. 

I didn't want to go back to the store that close to Thanksgiving, so she's lucky I had most of the ingredients. I didn't have fresh parsley, so I used dried. I had parmigiano reggiano instead of parmesan, so that's what I used. I had run out of paprika, so I used Cajun seasoning. 

I baked them in spread out in one layer on a baking sheet and then put them on a serving platter (below). They turned out crispy on the outside and soft in the inside with a great flavor. I'm always happy to have another good potato recipe!  

Baked Potato Wedges

4 medium Russet potatoes, scrubbed and cut into eighths
1/4 c. olive oil
1 t. onion powder
1 t. garlic powder
1 t. smoked paprika OR Cajun seasoning
2 t. salt
1/2 t. pepper
1/3 c. finely grated parmesan cheese
2 T. chopped fresh parsley
Nonstick cooking spray

Preheat the oven to 400°. Line a sheet pan with foil and coat the foil with nonstick cooking spray.

Mix olive oil, onion powder, garlic powder, smoked paprika, salt, pepper and parmesan cheese in a bowl. Place the potato wedges in the bowl. With hands, toss wedges in topping to coat the potatoes evenly with the seasoning.

Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35 minutes or until golden brown and fork tender. Sprinkle with parsley and serve.