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A frittata is a baked omelet that requires no flipping. This one features tangy goat cheese and sweet red bell peppers. Make it a Meal: Serve with home fries and a salad of mesclun greens.

Source: EatingWell Magazine, August/September 2006


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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 so uncooked egg can flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top 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.


Make Ahead Tip: Let cool, cover and refrigerate for up to 1 day; serve cold.

Nutrition Facts

1/6 frittata
177 calories; protein 10.8g; carbohydrates 3.5g; dietary fiber 1g; sugars 1.5g; fat 13.1g; saturated fat 4.1g; cholesterol 252.4mg; vitamin a iu 1214.5IU; vitamin c 25.2mg; folate 55.5mcg; calcium 76.4mg; iron 1.8mg; magnesium 17.6mg; potassium 203.7mg; sodium 336.5mg; thiamin 0.1mg.

1 vegetable, 1 1/2 medium fat meat, 1 1/2 fat