Three Pepper And Goat Cheese Frittata Recipes

HERBY GREENS AND GOAT CHEESE FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Whisk together the eggs, rosemary, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl.
• Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and saute until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 teaspoon salt and some pepper; saute for another 2 minutes.
• Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit -- not scrambling them, just massaging them into the cracks and crevasses of the greens.
• Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.

MAKE A VEGETABLE AND GOAT CHEESE FRITTATA IN 25 MINUTES

Steps:

• Preheat oven to 400°F.
• Combine eggs, salt, and black pepper in a medium bowl, stirring with a whisk.
• Heat oil in a 10-inch ovenproof nonstick skillet over medium-high. Add mushrooms; sauté 6 minutes. Add bell peppers and broccoli; cook 5 minutes or until tender. Remove pan from heat; pour egg mixture over vegetable mixture in pan. Sprinkle with goat cheese.
• Bake at 400°F for 8 to 10 minutes or until egg is set. Cut into 4 wedges; top evenly with avocado and pico de gallo.

SPINACH, BACON, AND GOAT CHEESE FRITTATA

Steps:

• Preheat the oven to 350 degrees F or preheat the broiler to medium-high. Heat the oil in a 9-inch nonstick ovenproof frying pan over medium heat. Add the pancetta or bacon and saute until golden, then remove with a slotted spoon; set aside. Add the shallots to the pan, lower the heat, and cook gently for about 10 minutes, until soft but not colored. Add the spinach and stir until just wilted, then remove from the heat.
• Lightly beat the eggs in a bowl, then stir in the pancetta or bacon, spinach and shallots, grated cheese, nutmeg, salt, and pepper. Put the frying pan back over low heat, pour in the egg mixture, and cook gently, without stirring, letting the eggs set slowly from the bottom up. After about 5 minutes, give the pan a little shake: the bottom half of the frittata should be set, with a layer of wet egg still on top.
• Dot the goat cheese over the top. If you're baking the frittata, place it in the oven for 5 to 10 minutes, until just set. Or put the frittata under the broiler, ideally not too close to the heat, for about 5 minutes. Let cool slightly (or completely) before slicing and serving.

GOAT CHEESE AND RED PEPPER FRITTATA

Steps:

• Preheat the broiler. Heat 1 tablespoon of the olive oil in large oven-proof nonstick skillet over medium heat. Add the shallots, red pepper, oregano, thyme, red pepper flakes and a pinch each of salt and pepper. Cook, stirring occasionally, until the shallots and peppers are soft, 7 minutes. Transfer to a small bowl and cool; don't wash the skillet.
• Beat the eggs, heavy cream, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the shallot mixture. Heat the remaining 3 tablespoons olive oil in the nonstick skillet over medium heat. Pour in the egg mixture and spread the vegetables evenly throughout the pan. As the eggs set, lift the edges to allow the liquid egg mixture to run underneath. Cook until the eggs are mostly set but the center is still a little runny, 10 to 15 minutes.
• Sprinkle the Parmesan and goat cheese over the top and broil until the top is golden brown, about 2 minutes. Carefully remove the skillet from broiler and loosen the edges of frittata. Cool for 10 minutes in the skillet, then serve slices from the pan or slide onto a serving platter, slice and serve.