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This recipe, perfect for a Mother’s Day brunch, is courtesy of Sweet Spring Farm, one of our market farms selling a variety of goat’s milk cheese.
Sweet Spring Farm Frittata
6 large eggs
4 ounces Sweet Spring Farm fresh Chevre
Chives (finely chopped)
1 tablespoon cream or milk
1 tablespoon butter
Salt and pepper to taste
Pre-heat broiler. In a large non-stick skillet that is also oven-proof, melt the butter over medium high heat. Meanwhile whisk together the eggs, cream, chives, salt, and pepper. Pour the egg mixture into the skillet. With a heat-proof spatula, gently pull the eggs from the sides into the middle of the pan as they cook to allow the uncooked eggs to run underneath. When the eggs just begin to firm up, but are still wet on top, add dollops of the cheese. Place the skillet under the broiler for about 5 minutes, or until the eggs are fully set and beginning to turn golden. Remove from the broiler, run a spatula along the edge to loosen and slide onto a cutting board. Cut into wedges and serve.
Serves 4.
