Goat cheese and herb frittata
For a winning breakfast or brunch, try our cheesy herb frittata. It's packed with the freshest flavors of summer. Dijon mustard is the secret ingredient in this frittata. It adds a sharp, tangy flavor to this dish that makes a nice pairing with the dill. We suggest cooking the frittata in a heavy pan. A heavy pan will conduct heat even after you pull it out of the oven so you will want to pull it out of the oven before it's completely cooked because it will continue to cook as it cools. Serve the frittata with a fresh fruit salad or spinach salad. It also makes a delicious one-dish dinner.
12 large, or 16 oz refrigerated egg whites
Fat free sour cream
½ cup(s), fresh, chopped
2 Tbsp, fresh, chopped
Semisoft goat cheese
4 oz, crumbled
- Preheat broiler. Coat a large ovenproof skillet with cooking spray and warm over medium heat.
- In a large bowl, whisk together egg whites, sour cream, mustard, salt and pepper; stir in parsley, dill and goat cheese.
- Pour into skillet and cook until almost cooked through to the surface, about 5 to 6 minutes. Note: Frequently smooth the surface of the frittata with a spatula, and lift the mixture from the sides of the pan to allow any uncooked eggs to run to the bottom.
- When approximately 1/2 inch of the surface is still uncooked, place frittata under broiler and broil until cooked through and golden on top, about 1 to 2 minutes. Cut into 4 slices and serve.