Red Pepper & Goat Cheese Frittata

This is the frittata that earns a spot in the weeknight rotation. Sweet red bell pepper slices and sliced scallions sauté just until the greens wilt (30 seconds to a minute, no more) in a hot ovenproof skillet. Eight eggs whisked with fresh oregano, salt, and pepper pour over the vegetables.

The method is what separates good frittatas from good omelets. Cook on the stovetop for 2 to 3 minutes, lifting the edges to let uncooked egg flow underneath, until the bottom sets. Then crumbles of tangy goat cheese dot the top and the whole skillet goes under the broiler for another 2 to 3 minutes. The broiler puffs the top, browns the cheese, and finishes the interior without needing a flip.

A 3-minute rest before slicing lets the structure set. Six wedges from one skillet, works as brunch, lunch, or dinner with a salad.

Chef Tips

• Use a truly ovenproof skillet with no plastic handles. A 10-inch nonstick or cast iron works best.
• Don’t rush the initial sauté. The peppers should just soften and the scallions just wilt. Overcooked aromatics turn mushy under the eggs.
• Lift the edges of the setting frittata with a silicone spatula. This creates channels for the uncooked egg to reach the hot pan and cook evenly.
• Watch the broiler like a hawk. The top can go from golden to burnt in 30 seconds. Keep the oven light on and the rack in the upper third.

Variations

• Swap goat cheese for crumbled feta, grated Gruyère, or fresh mozzarella.
• Add sliced mushrooms, baby spinach, or cherry tomatoes to the vegetable sauté.
• Stir in a handful of cooked, crumbled Italian sausage or diced ham for a heartier version.