Substituting mild but slightly tangy goat cheese for milk in this frittata makes it a springtime romp. Petite green peas and snips of Canadian bacon are added for a meal you can serve any time of day.
Makes 6 servings
- 2 tablespoons olive oil
- 1 cup sliced green onions
- 1 cup diced Canadian bacon
- ¾ cup frozen petite peas
- 10 large eggs
- 2 tablespoons whipping cream
- ½ teaspoon salt
- 4 ounces soft goat cheese, cut into 12 pieces
- 1 tablespoon chopped fresh thyme
- Additional thyme sprigs, for garnish
Preheat oven to 350ºF. In a 10-inch oven-going skillet, heat olive oil over medium heat. Add green onions; cook and stir for 2 to 3 minutes or until tender. Add Canadian bacon and peas; cook for 1 minute or until peas are heated through. Remove skillet from heat.
In a medium bowl, whisk together eggs, cream and salt. Pour egg mixture over mixture in skillet. Arrange goat cheese on top. Place skillet in oven. Bake for 25 to 30 minutes or until light golden brown. Sprinkle with thyme. If desired, garnish with thyme sprigs. Serve immediately.