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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Goat Cheese and Spinach Frittata Recipe

Brought to you by The Stonebow Inn

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Cook Time: 10 min	Prep Time: 10 min
Yield: 4 servings	Inactive Prep Time: 10 min

Ingredients:
3 T. extra-virgin olive oil
8 thin slices of pancetta
1 small leek, sliced and chopped fine
1 1/2 cups baby spinach
12 large eggs, beaten
5 ounces Firefly Farms Allegheny Chevre goat cheese, crumbled
Your favorite hot sauce
Salt and pepper to taste

Instructions:
Preheat the oven to 400 degrees F. Heat the olive oil in a medium skillet and cook the pancetta until crisp. Transfer to paper towels on a plate to cool, then crumble it and set aside.
Add the leek to the skillet and cook until softened about 3 minutes. Add the spinach and cook until wilted, about 3 more minutes. Transfer the mix to a small bowl and set aside.
For each fritatta:
Whisk 3 eggs in a small bowl with a splash of hot sauce, salt, pepper and a tablespoon of water. Wrap the handle of an 8-9 inch skillet in foil and heat over moderate heat; spray with canola oil and melt 1 tablespoon of butter until the foam subsides. Pour in the eggs and cook, stirring, until curds begin to form. Scatter 1/4 of the pancetta, leek and spinach mix and crumbled goat cheese over the eggs and stir them in slightly. Transfer the skillet to the oven and bake until the eggs are set, about 5 minutes.
Remove the skillet from the oven and brown the top of the fittata with a chef's blowtorch until bubbly and brown in spots. Slide the frittata onto a cutting board, slice in half and serve with oven-roasted tomatoes and toast.

Notes:
This recipe was designed to showcase our local award-winning goat cheeses from Firefly Farms of Garrett County, Maryland

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