Guacamole, Mini-tomatoes, Sauce Vierge Style & Goat Cheese Frittata Recipe

Par-cook the diced potatoes: place potatoes in a pot of cold salted water, bring to a simmer and cook 6–8 minutes until just tender. Drain well and pat dry.

In a 10-inch ovenproof skillet, heat 1 tablespoon olive oil over medium-high heat. Add the drained potatoes in a single layer and cook, stirring occasionally, until golden brown and crisp on some edges, about 6–8 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper.

Add baby spinach to the pan and sauté 1–2 minutes until wilted. Transfer potatoes and greens to a bowl and wipe skillet clean (reserve skillet for frittata).

Preheat the oven to 350°F (175°C). In a large bowl, whisk together 8 eggs and 1/4 cup whole milk until blended and slightly frothy. Stir in 1 tsp fine sea salt, 1/2 tsp black pepper, 2 tbsp chopped basil and 1 tbsp chopped chives.

Crumble goat cheese into small pieces (reserve about 1 oz for topping).

Heat 2 tablespoons olive oil in the cleaned 10-inch ovenproof skillet over medium heat. Add the cooked potatoes and wilted spinach back into the skillet, spreading them evenly.

Pour the egg mixture over the potato and spinach layer. Dot the top evenly with crumbled goat cheese pieces. Cook on the stovetop, without stirring, until the edges begin to set and puff slightly, about 3–4 minutes.

Transfer the skillet to the preheated oven and bake until the frittata is set in the center and lightly golden on top, 12–15 minutes. A knife inserted near the center should come out clean or with just a moist crumb.

Remove from oven and let rest 3–5 minutes. Run a spatula around the edge and gently loosen. Slide onto a cutting board or serving plate and cut into 6 portions. Sprinkle reserved goat cheese on top if desired.

While the frittata bakes, make the guacamole. Halve, pit and scoop the flesh of 2 ripe avocados into a medium bowl.

Add 1 tablespoon fresh lime juice, 2 teaspoons very finely minced red onion, 1 tablespoon chopped cilantro, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon minced jalapeño if using.

Gently mash with a fork to desired texture (smooth with some small chunks is recommended). Taste and adjust salt and lime as needed. Cover and keep at room temperature for service (or refrigerate briefly, pressing plastic directly onto the surface to prevent browning).

Halve 1.5 cups mixed mini tomatoes and place them in a small bowl.

Add 3 tablespoons extra virgin olive oil, 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, 1 tablespoon chopped parsley and 1 tablespoon chopped basil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Toss gently to combine and let sit 5–10 minutes at room temperature to let flavors meld. The tomatoes should be juicy but still hold shape.

Place a wedge of warm goat cheese frittata on each plate (1/6 of the pan per serving).

Spoon 2–3 tablespoons of guacamole alongside the frittata wedge.

Top the guacamole and/or frittata with 1/4 cup of the mini tomato Sauce Vierge mixture, spooning some of the olive oil and herbs over the frittata.

Arrange about 2 tablespoons of microgreens or a small handful of peppery salad mix on the plate, drizzle with 1 teaspoon olive oil and sprinkle with a pinch of flaky sea salt.

Serve immediately while the frittata is warm.