Red Pepper and Goat Cheese Frittata
Serve this frittata for breakfast or for a simple supper, along with a tossed green salad and crusty bread.
- 3 Tbs. olive oil
- 1 yellow onion, thinly sliced
- 2/3 cup chopped roasted red bell pepper
- 8 eggs
- 2 Tbs. chopped fresh oregano
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 3 oz. fresh goat cheese, crumbled
Cook the vegetables
In a heavy 10-inch ovenproof fry pan over medium heat, warm the olive oil. Add the onion and sauté until golden, 5 to 6 minutes. Add the bell pepper and cook, stirring, until warmed through, 1 to 2 minutes.
Prepare the frittata
Meanwhile, in a bowl, whisk together the eggs, oregano, salt and pepper. Spread the vegetables evenly in the pan and pour in the egg mixture. Reduce the heat to medium-low and cook, without stirring, until the edges begin to look set, about 3 minutes. Using a spatula, carefully lift up the edges of the frittata and let the uncooked eggs flow underneath. Continue to cook, without stirring, until the eggs are almost set on top, 5 to 8 minutes more.
Finish the frittata
While the frittata is cooking, preheat a broiler. Sprinkle the frittata with the cheese and place under the broiler. Broil until the top is set and the cheese is melted, about 2 minutes.
Cut the frittata into large wedges and serve directly from the pan. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).