Roasted Red Pepper and Goat Cheese Frittata

Roasted Red Pepper and Goat Cheese Frittata

9
Dave Stewart 1

"A deliciously satisfying frittata featuring tastes of the French Mediterranean."

Ingredients

35 m {{adjustedServings}} servings 501 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 320 mg
  • 107%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  2. Heat the olive oil in a cast-iron skillet over medium heat, and spread the potatoes into the hot pan in an even layer. Cover the skillet, and cook the potatoes until they start to turn tender, about 10 minutes. Stir in the red peppers and garlic, and sprinkle with salt and pepper. Cook and stir the potato mixture until the garlic begins to soften, about 2 minutes, sprinkle on the basil, and cook the mixture, stirring occasionally, until the basil is cooked, about 2 more minutes.
  3. Whisk the eggs and cream together in a bowl, and pour the egg mixture over the vegetables in the skillet. Sprinkle the top with goat cheese, cover the skillet, and reduce the heat to low. Cook until the eggs are set but not dry, 3 to 5 minutes. Uncover the skillet, and place it under the broiler until the top of the frittata has browned, about 2 minutes.
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Reviews

9
  1. 11 Ratings

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I made this as the Exchange group recipe for the week of March 8th. I chose to interpret "crumbled goat cheese" as "feta" even though I know that's not what the recipe intends. Hey, feta came fr...

I also thought it was a bit bland, needing something else. I had to use a small russet (baking) potato, half&half (light) cream instead of heavy, & since I had no fresh nor dried basil, I whiske...

I made this for dinner tonight to try something different and as part of the recipe group, and actually found it quite tasty! Made a few changes though. 1 1/2 red bell peppers that I roasted gav...