Red Pepper & Goat Cheese Frittata
http://www.eatingwell.com/recipes/red_pepper_goat_cheese_frittata.html
From EatingWell: August/September 2006, The EatingWell Healthy in a Hurry Cookbook (2006)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.
6 servings | Active Time: 40 minutes | Total Time: 40 minutes
Ingredients
- 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
Preparation
- 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.
Nutrition
Per serving : 179 Calories; 13 g Fat; 4 g Sat; 7 g Mono; 286 mg Cholesterol; 4 g Carbohydrates; 11 g Protein; 1 g Fiber; 326 mg Sodium; 200 mg Potassium
Exchanges: 1 vegetable, 1 1/2 medium fat meat, 1 1/2 fat
Tips & Notes
- Make Ahead Tip: Let cool, cover and refrigerate for up to 1 day; serve cold.