Pace Webb ( http://tasteofpace.blogspot.com ): This is my favorite Christmas morning breakfast because I can make it the day ahead. It's filling, but light enough so I can enjoy a big family meal later in the day. The dish can be served slightly warmed or at room temperature so you can take your time opening gifts in the morning! Happy Holidays!
12 eggs, beaten
4 oz. (115 g) goat cheese
¾ cup (110 g) potatoes, diced into ½" (13 mm) pieces
½ other green vegetable, cut into 1" (2.5 cm) pieces
1 teaspoon (5 mL) thyme, minced
1 tablespoon (15 mL) olive oil
1 teaspoon (5 mL) salt
¼ teaspoon (.5 mL) pepper
Toss potatoes with olive and salt. Roast for about 20 minutes or until lightly browned and tender.
Add potatoes and green beans to a non-stick pan (essential for a frittata so the eggs won't stick), then add eggs and top with goat cheese, salt, pepper, and thyme.
Cover frittata with another pan of the same size and cook on stovetop for about 20-25 minutes until lightly browned and puffy on top.
Invert on a platter, cut, and serve warm or room temperature.
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