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Red Pepper and Goat Cheese Frittata

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

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).