Red Pepper & Goat Cheese Frittata
.
Yield
6 servingsPrep
8 minCook
6 minReady
18 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
|
|
| 2 | tablespoons |
oregano
finely chopped fresh |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground to taste |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | cup |
sweet red bell peppers
sliced |
|
| 1 | bunch |
scallions, spring or green onions
trimmed and sliced |
*
|
| ½ | cup |
goat (chevre) cheese
crumbled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
|
|
| 3E+1 | ml |
oregano
finely chopped fresh |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground to taste |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 237 | ml |
sweet red bell peppers
sliced |
|
| 1 | bunch |
scallions, spring or green onions
trimmed and sliced |
*
|
| 118 | ml |
goat (chevre) cheese
crumbled |
*
|
Directions
Position rack in upper third of oven; preheat broiler.
Whisk eggs, oregano, salt and pepper in a medium bowl.
Heat oil in a large, ovenproof, nonstick skillet over medium heat.
Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.
Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes.
Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes.
Let rest for about 3 minutes before serving.
