From Episode 2: "More Organics"

• 2 Tbs. grape seed oil
• 3 cloves roasted garlic
• 1 cup mixed mushrooms - chopped
• 1 roasted red pepper - sliced
• ¼ cup lemon thyme - roughly chopped
• 10 eggs - whisked together
• 1 cup eggplant caviar
• ½ cup scallions - white and green parts
• 1 cup goat cheese
• Fresh chives for garnish
  

Preheat oven to 350.

Heat skillet over medium heat, add oil and roasted garlic cloves. Chop a variety of mushrooms and add to skillet, sauté until they just soften. Add the sliced roasted red pepper and roughly chopped lemon thyme.

In a large bowl, whisk together the eggs. Add the eggs to the skillet, and reduce heat to low and stir the eggs until they begin to set.

Add the eggplant caviar.*

Heat a second cast iron skillet until hot. Add two tablespoons of grapes seed oil then
transfer the egg and vegetable mixture from the skillet to a second well seasoned and oiled cast iron skillet. Dollop the goat cheese on top and place in the oven for 8 - 10 minutes.

Remove the frittata when it looks firm and slightly browned on the top.

Garnish with fresh chives. Slice into wedges and serve.