Goat Cheese Frittata + Breakfast Potatoes

I love a hearty Saturday morning breakfast.  I've never really been a fan of straight up scrambled eggs but one of my favorite ways to prepare eggs would be in a frittata.  This dish is incredibly versatile because you can add in a variety of veggies, spices, herbs, and cheeses to create different flavor profiles each time.     

Frittata Ingredients:

Serves 2-3

4 Large Eggs
1/2 Cup Half & Half
1-2 oz Goat Cheese
2 Tablespoons Olive Oil
1/2 Cup Yellow Peppers, chopped
1/2 Cup Red Peppers, chopped
1/4 Cup Yellow onion, chopped
1 Tablespoon Fresh Rosemary, removed from stem & roughly chopped
1 Tablespoon Fresh Thyme, removed from stem
1/2 Teaspoon Sea Salt
Fresh Ground Pepper to taste

The Steps:

Preheat oven to 400 degrees

1) Using an pan that can go from stove-top to oven, add the oil to the pan and saute the veggies and herbs over medium high heat until the onions are nearly translucent.  Add in salt and pepper.

2) In a separate bowl whisk the eggs and half & half together, then pour over the veggies.  Add the goat cheese by breaking it up into small dollops.

3) Bake at 400 degrees for approximately 20 minutes or until eggs are set.

Breakfast Potatoes:

3 Cups Red Potatoes, finely diced into 1/4 in pieces
2 Tablespoons Olive Oil
1 Tablespoon Fresh Rosemary, removed from stem - no need to chop
1/2 Tablespoon Fresh Thyme, removed from stem
1 Teaspoon Paprika (Smoked Paprika is delicious too!)
Sea Salt and Fresh Ground Pepper, to taste

The Steps:

1) Add in all of the ingredients to a large saute pan.  Saute over medium high heat for about 20 minutes or until potatoes and tender when poked with a knife.  I like my potatoes to also have a slight crunch on the outside, so I like to turn up my heat for several minutes towards the end.