The Simplest Frittata I’ve Ever Made!

Red Pepper & Goat Cheese Frittata

Typically my Frittata’s are made from bits and pieces found in the fridge and/or pantry.  Most often there’s onion, peppers, potatoes, cheese, herbs and other odd bits of vegetables.  I never really follow a recipe, just wing it by sauteing the veggies, stirring the cheese and herbs into the eggs, adding them to the pan, getting it cooked and popping it under the broiler for it to puff up and brown and serve.

So tonight when I had a craving for breakfast for dinner, I pulled up a recipe and decided to restrain myself and follow it!  Voila, it was delicious!  Nana complimented it several times during dinner.  We had Peppered Baked Bacon and Sliced Avocado and Halved Kumato Cherry Tomatoes drizzled with Olive Oil and Lime Juice.  Added a well warmed Demi-Ciabatta with Pepper Jam.   The Frittata was simple with sauteed Red Bell Pepper and Scallions, Eggs and Basil and topped with Herbed Goat Cheese.

Plated Frittata Dinner

* Exported from MasterCook *

Red Pepper & Goat Cheese Frittata

Recipe By     :
Serving Size  : 6     Preparation Time :0:40
Categories    :

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
8                     eggs
2        tablespoons  finely chopped fresh oregano
1/2      teaspoon  salt
1/4      teaspoon  freshly ground pepper
2        tablespoons  extra-virgin olive oil
1                cup  sliced red bell pepper
1              bunch  scallions — trimmed and sliced
1/2           cup  crumbled goat cheese

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. Serve hot or cold.

“Eating Well”
Start to Finish Time:
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 186 Calories; 15g Fat (70.9% calories from fat); 11g Protein; 2g Carbohydrate; trace Dietary Fiber; 293mg Cholesterol; 304mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 Fat.

Serving Ideas : 3.9

NOTES : A frittata is a baked omelet, far easier because it lacks that pesky step of flipping it. Frittatas appeared on the Saturnia, a fashionable Italian cruise ship in the post-WWII years. The dish was an elegant lunch on transatlantic crossings and became a U.S. craze when The New York Times ran the first English-language recipe in 1952.
Make Ahead Tip : Let cool, cover and refrigerate for up to 1 day; serve cold.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Eat Well….Be Well!

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2 Responses to The Simplest Frittata I’ve Ever Made!

  1. sallybr says:

    Simplicty works great! I don’t make fritatta often enough, love it! Used to be my default meal when in a hurry, for some reason I never seem to remember making it. I guess eggs got too much of a bad reputation for cholesterol issues, and even though I don’t suffer from the problem, Phil does. But a frittata every once in a while does no harm! 😉


  2. Chef Jim says:

    We find that we like them better than omelets and this way everyone eats at the same time! When cooking for large group I make them on 1/2 sheet pan! Lately, they’ve been lightening up on eggs and extolling their value. I wouldn’t eat them every day but the occasional treat can’t be all bad!


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