Rosemary, Goat Cheese, and Spinach Pan Frittata

"Who wants to turn on their oven in summer?", a friend commented when I first made this dish. This oven has a thin filament of black film from cooking experiments gone past that scrubbing can't seem to remove. Just turning on the dial alerts smoke alarms throughout the house, waking up its residents. Given my tendency to cook when I rise as dawn seeps in through the window, the stove top is safer.

While slow to cook, the wait is worth it. Rosemary, goat cheese, and spinach combine in a savory mouthful. Part quiche, part omelette, this frittata is rich, creamy, and bound by the classic custard combination of cream and eggs. Generous amounts of spinach balance the dish, and fresh rosemary from the garden gives the dish a pop.

Rosemary, Goat Cheese, and Spinach Pan Frittata
serves 4

7 eggs
2/3 cup heavy whipping cream
1 shallot, minced
1/2 cup fresh spinach, chopped
2 springs fresh rosemary, ground
1/2 cup goat cheese, crumbled


1. Beat the eggs with the cream.
2. Mince the shallot, chop the spinach, and grind the rosemary. Beat into the eggs.
3. Pour the egg mixture into a pan. Crumble the goat cheese over the top of the mixture.
4. Heat on low over the stove top for 20 minutes. When the egg mixture stops bubbling and is a uniform yellow, serve.