|Posted on September 28, 2013 at 4:25 PM|
This goat cheese and red pepper frittata can be made in under ten minutes! A quick, sophisticated and healthy breakfast or lunch for anyone on the go. Can be served hot or chilled.
Prep Time: 5 Minutes
Cook Time: 5 Minutes
By Chef Hallie Norvet
2 Teaspoons Half and Half or Whole Milk
Salt and Pepper
1 Tablespoon Olive Oil
1/2 Finely Chopped Red Bell Pepper, or any other pepper you prefer
2 Tablespoon Chopped Chive or Scallion
1-2oz. Crumbled Goat Cheese
Postition cooking rack in upper third of your oven and preheat broiler. Whisk eggs and half-and-half in small mixing bowl until incorporated. Heat oil over high heat in medium, oven-safe, non-stick skillet. Add peppers and 1 tablespoon scallions, stir and cook for 1 minute.
Add egg mixture over peppers and scallion. Allow eggs to cook for 30 seconds, then carefully lift edges of frittata allow uncooked egg to flow underneath. Cook 2 more minutes or so until bottom is light golden brown then remove from heat. Evenly add crumbled goat cheese to top of frittata and place skillet on upper rack of oven. Allow to cook for 2 to 3 minutes or so until egg mixture has puffed up and the top has become golden brown. Remove from pan, allow to cool for 1 minute. Slice frittata into quarters and garnish with chopped scallion or chive.