Three Pepper and Goat Cheese Frittata

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Olive oil, for cooking vegetables

1 jalapeno, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1/2 onion, chopped

6 eggs

1 teaspoon dried oregano

Salt and pepper

4 ounces goat cheese, crumbled

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh parsley

1 avocado, sliced


  1. Preheat the broiler.
  2. Heat some olive oil in a well-seasoned 10-inch cast-iron skillet over medium heat. Add the jalapenos, red peppers, yellow peppers and onions and cook, stirring occasionally, until soft, about 4 minutes.
  3. In a bowl, beat the eggs with the oregano and a pinch of salt and pepper, then pour into the skillet. Stir with a heatproof spatula, letting uncooked egg run under the cooked egg and veggies. Scatter the goat cheese, basil, cilantro and parsley over the top.
  4. Transfer the skillet to the broiler; broil until cooked through, about 3 minutes. Run the spatula around the edge of the frittata to release it from the skillet, then slide the frittata onto a serving plate. Top with avocado slices and cut into servings.