Veggie Frittata
Slice the peppers and chop the scallions. If you prefer to use different veggies, go for it! This is just what I happened to be in the mood for. If you like mushrooms, add them! If you want tomatoes, throw some in! Add what you like and don't over think it.
Heat a non stick and oven proof skillet over a medium high heat with 2 tablespoons of butter. Please, please, please make sure your skillet is oven proof! You don't want to make that mistake. If you have a plastic handle then it is unlikely to be ovenproof. You will not like the smell of melting plastic wafting through your house.
Once the butter is melted, add the peppers and cook for 2-3 minutes. They don't have to be cooked all the way, we just want to give them a head start. When the peppers are close to done, add the scallions and cook for another minute.
Cook the frittata for 4-5 minutes over medium heat. Do not stir your eggs or touch them in any way! :) I know it is hard not to, but leave them alone and let the base of your frittata take shape. You will notice that it will start to slightly pull away from the sides around the 4 minute mark. You can gently peek with a rubber spatula to see how the bottom looks. It should be a golden brown color. The top will still have some raw egg, but it won't be a lot. This is when you want to put it in the oven to let the top cook up.
Bake the frittata for 10-12 minutes or until there is no longer any uncooked egg remaining on top. Serve hot or cold! You can even serve it with a little sour cream (even fat free sour cream tastes great with it).
Slide it out of the pan and onto a serving plate
Cut into wedges and serve hot or cold! You can even serve it with a little sour cream (even fat free sour cream tastes great with it).
- 8 eggs
- 1/2 a green bell pepper, sliced in thin strips
- 1/2 a red bell pepper, sliced in thin strips
- 4 scallions, chopped in small pieces
- 1 teaspoon parsley
- 1/2 teaspoon basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1-2 tablespoons basil and roasted garlic Chavrie Goat Cheese
Slice the peppers and chop the scallions. If you prefer to use different veggies, go for it! This is just what I happened to be in the mood for. If you like mushrooms, add them! If you want tomatoes, throw some in! Add what you like and don't over think it.
Whisk the eggs and add all the spices. Set aside.
Heat a non stick and oven proof skillet over a medium high heat with 2 tablespoons of butter. Please, please, please make sure your skillet is oven proof! You don't want to make that mistake. If you have a plastic handle then it is unlikely to be ovenproof. You will not like the smell of melting plastic wafting through your house.
Once the butter is melted, add the peppers and cook for 2-3 minutes. They don't have to be cooked all the way, we just want to give them a head start. When the peppers are close to done, add the scallions and cook for another minute.
Pour the egg mixture over the top of the veggies.
This is where the goat cheese comes into play.
Break up little pieces of the goat cheese in your fingers and dot it all over the top of the frittata. You can use as much or as little as you want.
Cook the frittata for 4-5 minutes over medium heat. Do not stir your eggs or touch them in any way! :) I know it is hard not to, but leave them alone and let the base of your frittata take shape. You will notice that it will start to slightly pull away from the sides around the 4 minute mark. You can gently peek with a rubber spatula to see how the bottom looks. It should be a golden brown color. The top will still have some raw egg, but it won't be a lot. This is when you want to put it in the oven to let the top cook up.
Bake the frittata for 10-12 minutes or until there is no longer any uncooked egg remaining on top. Serve hot or cold! You can even serve it with a little sour cream (even fat free sour cream tastes great with it).
Slide it out of the pan and onto a serving plateCut into wedges and serve hot or cold! You can even serve it with a little sour cream (even fat free sour cream tastes great with it).
Enjoy!!
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