Roasted Red Pepper and Goat Cheese Frittata

Roasted Red Pepper and Goat Cheese Frittata

Dave Stewart 1

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


35 m servings 501 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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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  1. 11 Ratings


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...

Sassy, I wish we could have shared this for brunch today. I followed the recipe as closely as I could, except I used dried basil and feta cheese. I cooked the potatoes longer so they would be cr...

I too, have never made or eaten a frittata. Made this one for the recipe group. It seemed a little bland to me. I wasn’t sure if I was supposed to stir the potatoes. So I did. I may have sliced ...

1st I must say, I have never made or eaten a Frittata. So making it looked easy, but it wasn't for me. I didn't have a cast iron pan and my gas oven proved to be a challenge with the broiler on ...

This was a good addition to our Christmas brunch. I used fat free half and half in place of the heavy cream, but that was the only thing I changed. The next time, I may try using rosemary in p...

This was interesting. I love quiche, so I've always wanted to try a frittata. I just happened to have everthing on hand, and while it was good, it was rather bland. I added onion for extra fl...

Good, but definitely bland, so needs some spicing up. I noted the reviews and added a Montreal Steak flavoring (garlic and onion) and worried it was too much since I dumped more than I intended...