Frittata with Goat Cheese, Red Peppers and Peas
By Sue Serves 6
Frittatas are basically glamorous omelets. This egg based recipe can be changed to add your own combinations of meats and vegetables. Clean out your fridge and see what unique combinations you can come up with.
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- 8 large eggs
- 2 Tablespoons chopped fresh basil
- 3 Tablespoons grated parmesan
- 1 × Salt and freshly ground black pepper
- 6 slices bacon, chopped
- 1 pound potatoes, peeled and cut into 1/2-inch pieces
- 2 Tablespoons olive oil, divided
- 1 small onion, or more to taste, chopped
- 2 garlic cloves, or more to taste, chopped
- 2 to 3 cups spring peas
- ½ cup chopped roasted peppers
- 4 ounces goat cheese crumbled
You may also need:
Bowl, Butter Knife, Kitchen Knife, Oven, Plate, Skillet, Slotted Spoon, Spatula, Spoon, Whisk
Whisk together eggs, basil, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
Cook bacon in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.
Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the bacon.
Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add peas and sauté until just warmed.
Gently add the potatoes and bacon, the roasted peppers, and remaining tablespoon oil into onion mixture, spreading it evenly.
Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
Remove lid. If using Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).
If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet.
I am having people over for Sunday brunch i will try this. Looks great!
This looks great. I can't wait to make it!
It's yummy. You can even change the serving per recipe on this site and it will calculate the quantities for you. Takes the math out of it for people like me who'd rather not think that hard :)
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