Spring Onion & Potato Frittata

This is a great meal that can be served hot, cold or room temperature. It also makes a great appetizer, just cut it into bite sized pieces and serve with toothpicks.

YIELD: 4-6 servings
Estimated Prep Time: 10 minutes
Estimated Cooking Time: 25 minutes

INGREDIENTS

• 8 eggs (or 2 cups of egg replacement)
• 1/4 teaspoon salt
• 1/4 cup olive oil
• 2 cups frozen hash brown potatoes
• 2 cups scallions, sliced (about one bunch)
• 5 ounces goat cheese

PREPARATION

Preheat oven to 375 degrees. Whisk together eggs and salt, and add the chopped scallions. Heat oil in an ovenproof 9 or 10-inch heavy preferably nonstick skillet over medium heat until very hot. Add potatoes to oil then cover and cook until beginning to brown, about 4 minutes. Flip the potatoes, then cover the pan and cook another 3 minutes. Potatoes should be mostly golden brown. Pour beaten eggs over potato mixture and crumble cheese over the eggs. Transfer skillet to oven and bake frittata until cooked through, about 15 minutes. Remove from oven carefully using oven mitts. Invert frittata onto a platter, serve either cheese side up or down.

Serve with Round Barn Chardonnay.