Recipe: Quick Frittata with Green Dirt Farm's Tuffet

Quick and Delicious Frittata with Tuffet

Recipe courtesy of Sarah Hoffmann, Green Dirt Farm

  • 6 eggs

  • 2 teaspoons olive oil or butter

  • 2 tablespoons milk

  • 1 tsp chopped fresh chives

  • 1 tsp chopped fresh thyme

  • 1 small onion diced

  • 1 small potato thinly sliced

  • 3.5 oz Green Dirt Farm Tuffet Cheese

  • Salt and pepper to taste

| Preparation | Crack the eggs into a large bowl, add milk and ½ of the herbs. Beat lightly until all the yolks are well blended with the whites.

Preheat an oven-proof 10-inch heavy saute pan and add the butter or olive oil. As soon as the oil is melted and shimmering add the onions and saute until they soften and begin to turn golden, then turn down the heat to low and allow to cook down further until they caramelize a bit and turn a deep golden brown (about 10 min untended on low heat).

Turn the heat back up to medium and add the potatoes in a single layer to the bottom of the pan and let steam in their own moisture until they begin to soften.

Pour the eggs in slowly so that the potatoes stay in place. Allow the eggs to cook until the bottom layer is just beginning to set (3- 5min) then, using a spoon add scoops of the Tuffet on top and allow to cook another minute or two so the cheese sinks down into the eggs.

Place the whole pan under the broiler on high and watch closely so it doesn't burn. Remove as soon as the top begins to brown. Serve immediately sprinkled with the remaining herbs alongside slices of hearty, crusty bread. Serves 4.

Catherine Neville