EyeSwoon

  • Athena Calderone | Spring Frittata via Cook Beautiful

    Beauty may be paramount in Athena’s world, but forget fussy. One of Athena’s secrets to success when entertaining, and a rule she has honed through years of meal-making trial and error, is simply this—always opt for dishes you can prep in advance.

    Athena Calderone | Spring Frittata via Cook Beautiful
    Athena Calderone | Spring Frittata via Cook Beautiful

    As recently shared on MyDomaine, Athena’s Spinach and Goat Cheese Frittata from Cook Beautiful is an absolute all-star for brunch. Not only can this recipe be made ahead of time, but it’s also packed with protein and fresh, seasonal veggies. Equally as enticing? It can be cooked, sliced, and served straight from the cast iron skillet. Easy peasy.

    Athena Calderone | Spring Frittata via Cook Beautiful
    Athena Calderone | Spring Frittata via Cook Beautiful
    Not only can this recipe be made ahead of time, but it’s also packed with protein and fresh, seasonal veggies.
    Athena Calderone | Spring Frittata via Cook Beautiful

    And of course, it’s a spring dream to behold! As Athena says in the book, “Guests appreciate a beautiful breakfast just as much as—if not more than—a fancy dinner.” Now, although frittatas can be served at room temperature, there is a trick to making them look like they were just whipped up a moment ago. Just prior to presenting the meal to guests, garnish with fresh herbs and lemon zest. As shared in the “Swoon Tip” of Cook Beautiful, you’ll want to trim your chives, cilantro, or dill with a pair of scissors, from high above, directly onto the dish. This allows them to “cascade in an artfully haphazard manner”.

    Athena Calderone | Spring Frittata via Cook Beautiful
    Athena Calderone | Spring Frittata via Cook Beautiful

    Finally, drape a dish towel around the handle. Traditionally this alerts hungry eaters the pan is hot to the touch, but we love it just as much for presentation’s sake.

    Athena Calderone | Spring Frittata via Cook Beautiful
    Spinach and Goat Cheese Frittata Recipe via Cook Beautiful by Athena Calderone

    Check out the recipe for this decadent, fluffy frittata below, and as an extra treat, watch Athena slice, dice, and cook it up from start to swoony finish on MyDomaine.

Spinach and Goat Cheese Frittata

Athena Calderone, Cook Beautiful

  • Ingredients

    • Serves 6

      • 1/2 pound baby potatoes (6 to 8)
      • 10 large eggs
      • 1/3 cup crème fraîche
      • 3/4 teaspoon kosher salt
      • 3 tablespoons extra-virgin olive oil
      • 1 leek, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise
      • 1 spring onion or scallion, thinly sliced
      • Salt and freshly cracked pepper
      • 2 cups lightly packed baby spinach
      • 3 ounces goat cheese

      For Garnish

      • 1 handful fresh parsley or cilantro
      • 1 handful chopped fresh dill
      • 1 handful chopped chives, with blossoms, if available
      • 1/2 lemon, zested
  • The Prep

    • Preheat the oven to 350°F (175°C). In a saucepan, boil the potatoes until fork tender. Drain and when they are cool enough to handle, thinly slice the potatoes.

      Whisk together the eggs, crème fraîche, and salt.

      In a cast-iron or nonstick ovenproof skillet, heat the oil over medium heat. Add the leek and onion and sauté until soft and translucent, 4 to 5 minutes. Add the potatoes and cook another few minutes. Season with salt and pepper. Stir in the spinach and cook until just wilted. Lower the heat to medium-low and pour in the egg mixture. Cook for a few minutes, pushing the eggs toward the center of the skillet as they cook. As you work, be careful not to break apart the potatoes. Once the eggs have set on the bottom, dot the top of the frittata with goat cheese. Place the skillet in the oven and cook just until the frittata has set, 12 to 15 minutes.

      Remove the frittata from the oven and cool slightly. To serve, garnish with fresh herbs and lemon zest.

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