Red Pepper & Goat Cheese Frittata - EatingWell

NutritionPer 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. Nutrition Bonus: Vitamin C (60% daily value), Selenium (31% dv), Vitamin A (25% dv). Exchanges: 1 vegetable, 1 1/2 medium fat meat, 1 1/2 fat
Red Pepper & Goat Cheese Frittata - EatingWell
Red Pepper & Goat Cheese Frittata - EatingWell

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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

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