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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Dr. Permutter’s Gruyere and Goat Cheese Frittata Recipe

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This recipe for Dr. Permutter’s Gruyere and Goat Cheese Frittata is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 onion chopped
1 bell pepper chopped
Sun dried tomatoes
1 lb spinach chopped
2 c. Almond milk (and cream)
9-10 lg eggs
3 oz goat cheese
1/2 c. Gruyere
1/2 t salt
1/2 t pepper
Herbs
Avocado or olive oil
Directions:
Directions:
Oven 400º
Oven safe skillet, saute med hot onion, pepper, seasonings. Then Sun dried tomatoes and spinach until wilted. Turn off fire. Sprinkle cheese on top.
Bowl mix eggs, seasonings, milk, herbs. Pour over skillet.
Bake in oven until set 20-30 minutes. Let rest few minutes then put out onto large round platter. Wedges and serve.
Number Of Servings:
Number Of Servings:
6

 

 

 

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