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1
Note: to roast garlicin a saucepan, place the peeled garlic and cover with water; bring to a boil, then decrease heat; simmer for 5-7 minutes until easily pierced with the tip of a knife; drain well; coat the cloves with a generous amount of olive oil and bake at 325 for about 20-25 minutes, stirring occasionally, until caramelized; store in the refrigerator, covered in oil.
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2
Beat eggs with parsley, dry cheese, salt, and freshly ground black pepper; set aside.
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3
Heat a large ovenproof saute pan; add in olive oil, and cook potatoes over medium heat until well browned on all sides, about 10 minutes.
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4
Add in peppers and saute until soft.
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5
Add in green onions; cook until limp; then add in the thyme.
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6
Sprinkle cayenne pepper over the vegetables and stir to distribute (turn on the broiler).
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7
Increase the heat under the saute pan; add in the egg mixture.
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8
Turn the heat down to medium-low; quickly place goat cheese, cherry tomatoes, and roasted garlic evenly on the surface.
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9
Decrease heat to low and let cook, slowly, until the edges are set; lift the edges so that uncooked egg can run underneath, and repeat this a couple of times during the next 5 minutes or so.
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10
Peek underneath and make sure the bottom isnt browning too quickly; if it is, decrease heat.
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11
When the top is set and still moist, place the pan under the broiler for 45-60 seconds, until the top is slightly browned.
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12
Slide frittata out onto a warmed dish and cut into wedges.
