Herb and Goat Cheese Frittata

1. 1

   Preheat the broiler and position the rack 6in (15cm) from the heat.

2. 2

   Beat the eggs in a bowl with the sage, season with salt and pepper, and set aside.

3. 3

   Heat the oil in a 9in (23cm) nonstick frying pan with a lid and flameproof handle over medium-low heat.

4. 4

   Add the shallot and cook, stirring constantly, for 3 minutes, or until just softened but not browned.

5. 5

   Add the eggs to the pan and stir gently to combine.

6. 6

   Cover and cook gently for 23 minutes; the frittata should remain moist on top.

7. 7

   Arrange the tomatoes and goat cheese over the surface and lightly brush with olive oil.

8. 8

   Place the pan in the broiler for 5 minutes or until the frittata is set and lightly browned.

9. 9

   Let stand for 5 minutes.

10. 10

    Slide onto a serving platter and cut into wedges.

11. 11

    Serve hot, warm, or at room temperature.

12. 12

    Variation

13. 13

    Red Pepper and Salami Frittata

14. 14

    In step 2 add 1 red pepper, seeded and cut into strips, and 4 thin slices of salami, rind removed, cut into strips, to the shallot.

15. 15

    Replace the goat cheese and tomatoes with 1/2 cup of shredded Cheddar cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.