I got this Goat Cheese and Red Pepper Frittata recipe from the cooking show “Dinner at Tiffani’s”. I watch her show religiously. I love this episode, not only because she invited Lance Bass, his partner and Bree Turner for brunch, but because she made Frittata. I’d also like to mention that Lance Bass was my most favorite member of ‘N Sync. Okay, back to Frittata. Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. It’s easy to make, usually starts in a non-stick pan and finishes under the broiler in the oven. Tiffani’s recipe is Goat Cheese and Red Pepper Frittata. It has goat cheese, red pepper, shallots, dried thyme, dried oregano, red pepper flakes and parmesan cheese in it.
Let’s cook some food!
Preheat the broiler. Heat 1 tablespoon of the olive oil in large oven-proof nonstick pan over medium heat. Add the shallots, red pepper, dried oregano, dried thyme, red pepper flakes (or cayenne pepper) and a pinch each of salt and pepper.
Cook, stirring occasionally, until the shallots and peppers are soft, about 7 minutes. Transfer to a small bowl and cool; don’t wash the pan.
Beat the eggs, heavy cream, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
Stir in the shallot/red pepper mixture. Heat the remaining 3 tablespoons olive oil in the pan 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, garnish with some parsley (optional).
I like to serve this Goat Cheese and Red Pepper Frittata with Maple Fennel Bacon. They are such a good combination.
- 4 tablespoons olive oil
- 2 shallots, finely chopped
- 1 small red bell pepper, chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper or red pepper flakes (optional)
- ¼ teaspoon kosher salt, plus a pinch
- ¼ teaspoon freshly ground black pepper, plus a pinch
- 10 large eggs
- 3 tablespoons heavy cream
- ¼ cup freshly grated Parmesan cheese
- 4 ounces soft goat cheese, crumbled
- chopped flat-leaf parsley to garnish (optional)
- Preheat the broiler. Heat 1 tablespoon of the olive oil in large oven-proof nonstick pan over medium heat. Add the shallots, red pepper, dried oregano, dried thyme, cayenne pepper and a pinch each of salt and pepper. Cook, stirring occasionally, until the shallots and peppers are soft, about 7 minutes. Transfer to a small bowl and cool; don't wash the pan.
- Beat the eggs, heavy cream, ¼ teaspoon salt and ¼ teaspoon pepper in a large bowl. Stir in the shallot/red pepper mixture.
- Heat the remaining 3 tablespoons olive oil in the pan 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, garnish with parsley, slice and serve.
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