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Eggs are a go-to ingredient for breakfast, lunch or brunch. And Volare Ristorante's Josh Moore has an upscale twist that will impress your family. He says serving spinach, crab and goat cheese fritatta may sound fancy, but it's a very easy dish to throw together.
Spinach, crab and goat cheese frittata
5 oz baby spinach
8 oz jumbo lump crab meat
1 yellow bell pepper, roasted, peeled and seeded
2 Tbs exvoo
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic
12 large farm fresh eggs
3/4 cup half-and-half
1 tsp. chopped basil and Italian parsley
1/4 cup freshly grated Parmesan cheese
2 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup crumbled goat cheese
Preheat the oven to 425 degrees. Heat the exvoo in a sauté pan. Next add baby spinach, crab meat and roasted yellow pepper toss till spinach is wilted and set aside. In a large bowl, whisk together the eggs, half-and-half, Parmesan, herbs, salt, and pepper. In a 12-inch ovenproof sauté pan, melt the butter and sauté the scallions over medium-low heat for 1 minute. Add the crab and vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for approx. 20 minutes, until puffed and set in the middle. Sprinkle with the goat cheese and cut into wedges and serve hot.
Year-Round Indoor and outdoor seating is available.
Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.
He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.
Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.
As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.