Three Pepper and Goat Cheese Frittata
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 187
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 169
- Sodium
- 377
- Total: 25 min
- Active: 25 min
Ingredients
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
Directions
- Preheat the broiler.
- 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.
- 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.
- 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.