Red Pepper and Goat Cheese Frittata Recipe
Nutritional Info (Per serving):
Calories: 179, Saturated Fat: 4g, Sodium: 326mg, Dietary Fiber: 1g, Total Fat: 13g, Carbs: 4g, Cholesterol: 286mg, Protein: 11g
Recipe Source:
Prep Time: 20 mins
Cook Time: 7 mins
Rest Time: 3 mins
Total Time: 30 mins
Ingredients
8 large egg(s) 2 tablespoon oregano, fresh, finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper, black ground 2 tablespoon oil, olive, extra virgin 1 cup(s) pepper(s), red, bell, sliced 1 bunch(es) scallion(s) (green onions), trimmed and sliced 1/2 cup(s) cheese, goat cheese, crumbled Preparation
1. Position rack in upper third of oven; preheat broiler.
2. 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.
3. 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. Serve hot or cold.
Nutritional Info (Per serving):
Calories: 179, Saturated Fat: 4g, Sodium: 326mg, Dietary Fiber: 1g, Total Fat: 13g, Carbs: 4g, Cholesterol: 286mg, Protein: 11g
Recipe Source:
Prep Time: 20 mins
Cook Time: 7 mins
Rest Time: 3 mins
Total Time: 30 mins
Ingredients
8 large egg(s) 2 tablespoon oregano, fresh, finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper, black ground 2 tablespoon oil, olive, extra virgin 1 cup(s) pepper(s), red, bell, sliced 1 bunch(es) scallion(s) (green onions), trimmed and sliced 1/2 cup(s) cheese, goat cheese, crumbled Preparation
1. Position rack in upper third of oven; preheat broiler.
2. 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.
3. 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. Serve hot or cold.
