I am actually going to take 100% credit for this recipe.  I made it up - without learning it elsewhere - though I already knew how to make a fritatta in general. 

Here's the thing, I'm not sure I actually really like fritatta's.  I've tried.  Whenever I don't know what to make and I'm speaking with my Dad, he says, "Why don't you make a fritatta."  My innate desire to please my father has me hoping and wishing that I will someday actually like the fritatta's I make. 

I feel kind of weird about something that is so much egg all at once without a sandwich or toast component.  I think I really like the idea of a fritatta - no carbs - packed with protein, omega-3's, and all the vegetables you can get in there.  When it comes to actually eating it, though, there's just something kind of off-putting.  It kind of makes me sick.  I will admit, though, the sickness could have been caused by eating half of said fritatta - that's approximately 6 eggs, half a salad, and a whole hell of a lot of goat cheese.  I was hungry.

I think if you're a fritatta person, this is a good one.  If not, well then wait for a random night when you don't feel like working all that hard for dinner and want to eat something healthy.  It's good enough for one of those nights and makes you feel good about yourself...like you just did a healthy thing....or a gourmet thing....French countryfolk in Provence probably make fritatta's the way I did tonight....maybe they too feel sick after eating them.   I

 followed up tonight's healthy thing with 2 peanut butter chocolate chip cookies dipped in milk...woops.  

I know...I've really sold this recipe...really talked it up. 

Vegetarian Recipe #10 - Spring Fritatta:
12 eggs (good sweet God that's a lot of egg)
splash of milk
salt & pepper - to taste
goat cheese - crumbled
shallots - minced
fresh thyme - chopped up
a few handfuls of some sort of salad mixture - I used arugula and baby spinach out of one of those plastic salad boxes
splash of sherry (optional)
butter - couple good pats

Preheat your oven to 350 degrees.   Mince your shallots and then sauté them in a little bit of butter for just a few minutes - to take the edge off their bite.  Add a splash of sherry and let it cook down for about a minute (I'm such a ponce - who has Sherry around?).   Whisk together your eggs, adding a splash of milk (I'm not sure what that does but it seemed like the thing to do) and then add them to a large, deep skillet or cast iron pan that you've already melted a bit of butter in the bottom of.  Add your shallots straight from the pan so you get all the juices.  Then add a few good handfuls (roughly 4-5) of your salad mixture.  Sprinkle on your thyme and some salt and pepper.  Cook on your stove-top on a low-medium heat until the edges begin to solidify.  Before you put it in the oven, add your goat cheese crumbles to the top.  Finish it off in the oven for about 15 minutes. 

Maybe you'll enjoy it more than me....or at least feel gourmet/healthy for the night.