Josh Cellars Goat Cheese Frittata

Goat Cheese Frittata


  • 5 to 6 ounces arugula, spinach or chard, stemmed and sliced into 1/2-inch ribbons
  • 2 small garlic cloves, minced
  • Salt and pepper
  • Olive oil
  • 8 large organic eggs
  • Pinch of red pepper flakes
  • 2 tablespoons grated parmesan
  • 1/4 pound fresh mozzarella, thinly sliced
  • 3 or 4 slices prosciutto, torn into strips.


  • Put the greens in a large mixing bowl. Add the garlic, season with salt and pepper and drizzle lightly with olive oil. Toss the greens with your hands to coat the leaves.
  • In a separate bowl, beat the eggs and season with salt and pepper. Add the red pepper flakes and parmesan. Pour the egg mixture over the greens and stir them together.
  • Heat a well-seasoned cast iron skillet or 9-inch omelet pan on medium-high. Pour in a film of olive oil and let it heat.
  • Add the frittata mixture and let it cook briskly, lifting the edges with a spatula and tilting the pan to help the bottom set.
  • Reduce the heat to prevent the bottom from over-browning and quickly arrange the sliced mozzarella and prosciutto over the surface. Cook for about 3 minutes. Place a large plate over the pan, then carefully invert the frittata onto the plate.
  • Return the pan to the heat, add a touch more olive oil, and slip the frittata back into the pan, uncooked side down, for another 2 minutes. (Alternatively, leave the frittata in the pan and finish under a broiler). Slide the frittata onto a platter. Serve slightly warm or at room temperature, cut into wedges.