Teresa's Recipes
Pepper and Goat Cheese Frittata
Indulge in this vibrant Pepper and Goat Cheese Frittata, a delightful dish that combines the sweetness of colorful bell peppers with the creamy tang of goat cheese. This frittata not only serves as a satisfying breakfast but also shines as a light lunch or elegant brunch option. With roots in Italian cuisine, frittatas are versatile and can be enjoyed warm or at room temperature, making them perfect for any occasion. Elevate your meal with this simple yet flavorful recipe that’s sure to impress your family and friends!
Ingredients
- 2 tablespoons Olive oil
- 1/2 teaspoon, freshly ground Black pepper
- 1/2 teaspoon Salt
- 1/4 cup Milk
- 6 large Eggs
- 4 ounces, crumbled Goat cheese
- 2 cups, sliced (mix of red, yellow, and green) Bell peppers
Dietary Notes
- Servings: 4
- Dish Type: Breakfast/Brunch
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 18g
- Carbs: 6g
- Protein: 16g
- Sodium: 400mg
- Sugar: 3g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet, heat the olive oil over medium heat. Make sure to coat the bottom of the skillet evenly.
- Add the sliced bell peppers to the skillet and sauté for about 5 minutes, or until they have softened and their vibrant colors have intensified.
- In a mixing bowl, whisk together the eggs, milk, salt, and freshly ground black pepper until the mixture is well combined and slightly frothy.
- Pour the egg mixture evenly over the sautéed bell peppers in the skillet, ensuring that the peppers are evenly distributed.
- Sprinkle the crumbled goat cheese evenly over the top of the egg mixture.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the top is golden brown.
- Once cooked, remove the frittata from the oven and let it cool for a few minutes before slicing into wedges. Serve warm or at room temperature.
Tips
- Feel free to add other vegetables such as spinach, zucchini, or onions for added flavor and nutrition.
- For an extra kick, consider adding a pinch of red pepper flakes or some fresh herbs like basil or parsley.
- This frittata can be made ahead of time and stored in the fridge for up to 3 days. Reheat in the oven for best results.