Goat Cheese And Red Pepper Frittata Recipes

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GOAT CHEESE AND RED PEPPER FRITTATA



Goat Cheese and Red Pepper Frittata image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 shallots, finely chopped
1 small red bell pepper, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt, plus a pinch
1/4 teaspoon freshly ground black pepper, plus a pinch
10 large eggs
3 tablespoons heavy cream
1/4 cup freshly grated Parmesan cheese
4 ounces soft goat cheese, crumbled
2 tablespoons chopped flat-leaf parsley

Steps:

  • Preheat the broiler. Heat 1 tablespoon of the olive oil in large oven-proof nonstick skillet over medium heat. Add the shallots, red pepper, oregano, thyme, red pepper flakes and a pinch each of salt and pepper. Cook, stirring occasionally, until the shallots and peppers are soft, 7 minutes. Transfer to a small bowl and cool; don't wash the skillet.
  • Beat the eggs, heavy cream, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the shallot mixture. Heat the remaining 3 tablespoons olive oil in the nonstick skillet over medium heat. Pour in the egg mixture and spread the vegetables evenly throughout the pan. As the eggs set, lift the edges to allow the liquid egg mixture to run underneath. Cook until the eggs are mostly set but the center is still a little runny, 10 to 15 minutes.
  • Sprinkle the Parmesan and goat cheese over the top and broil until the top is golden brown, about 2 minutes. Carefully remove the skillet from broiler and loosen the edges of frittata. Cool for 10 minutes in the skillet, then serve slices from the pan or slide onto a serving platter, slice and serve.

THREE PEPPER AND GOAT CHEESE FRITTATA



Three Pepper and Goat Cheese Frittata image

Provided by Martita Jara, Food Network Star Season 12 Finalist

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

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

Steps:

  • 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.

ROASTED RED PEPPER AND GOAT CHEESE FRITTATA



Roasted Red Pepper and Goat Cheese Frittata image

A deliciously satisfying frittata featuring tastes of the French Mediterranean.

Provided by Dave Stewart

Categories     Frittata

Time 35m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
6 small red potatoes, thinly sliced
1 cup diced roasted red peppers
2 tablespoons minced garlic
salt and pepper to taste
½ teaspoon minced fresh basil
6 eggs
⅓ cup heavy cream
½ cup crumbled goat cheese

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • 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.
  • 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.

Nutrition Facts : Calories 500.9 calories, Carbohydrate 46.3 g, Cholesterol 320 mg, Fat 27.5 g, Fiber 4.8 g, Protein 19.4 g, SaturatedFat 11.6 g, Sodium 412.9 mg, Sugar 5.1 g

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