Baked Frittata with Roasted Grapes and Goat Cheese
1 9-inch pie
1 tablespoon milk
1 cup roasted grapes
1/2 cup goat cheese, crumbled
salt and pepper
Preheat the oven to 400. Line a springform pan with parchment paper and generously butter the pan. Whisk the eggs and the milk together and season with salt and pepper to taste. Sprinkle the grapes and the goat cheese over the bottom of the pan. Pour the egg mixture evenly into the pan and bake for 15 minutes or until the center is just set. Serve warm or at room temperature.
Note: If you aren’t confident in the seal of your springform pan, fill it with water to check for leaks first. No springform pan or yours has leaks? Bake up the frittata in a buttered pie pan instead.
Makes about 1 1/2 cups
2 cups seedless red grapes
1 sprig rosemary, finely chopped
1 tablespoon brown sugar
Preheat the oven to 400 and line a baking sheet with foil. Remove the grapes from the stems and rinse well. Mix all the ingredients in a medium bowl and spread the grapes in a single layer over the sheet. Cover the baking sheet with foil and roast the grapes for 30 minutes. Uncover and continue to cook for 5 to 10 minutes more. Remove them from the oven if the liquid starts to burn. The grapes will keep in the refrigerator for several weeks and the extras would be excellent in anything from muffins, to cocktails, or with a little snack plate of cheese and crackers.