Red Pepper & Goat Cheese Frittata

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Red Pepper & Goat Cheese Frittata

Red Pepper & Goat Cheese Frittata

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.

Serves 6

Prep Time 40 min

Total Time 40 min.

Ingredients

  • 8 eggs
  • 2 tablespoon finely chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoon extra-virgin olive oil
  • 1 cup sliced red bell pepper
  • 1 bunch scallions, trimmed and sliced
  • 1/2 cup crumbled goat cheese

Cooking Directions

Step 1

Position rack in upper third of oven; preheat broiler.

Step 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.

Step 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.


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