This recipe caught my eye in the Early Summer 2008 edition of Food and Drink Magazine (free from the LCBO in Ontario).
This Frittata cooks up in minutes and can be served warm or at room temperature. The article also suggests trying leftovers between sliced foccacia. This would make a great addition to any brunch table, as well as making a quick dinner anytime.
Goat Cheese, Roasted Pepper and Spinach Frittata
Summary: This is a tasty and quick dinner option. Try it with feta cheese, as well.
- 6 eggs
- 1/4 cup milk
- Generous pinches of salt and pepper
- 1 roasted red pepper, patted dry and cut into bite-sized strips
- A handful of baby spinach leaves
- 1/2 cup creamy plain or flavoured goat cheese, crumbled
- 1 Tbsp. butter
- 2 Tbsp. thinly sliced green onion (optional)
- Preheat broiler and set rach about 3 inches from element.
- In a medium bowl, whisk eggs with milk, salt and pepper. Stir in roasted pepper, spinach and half the goat cheese.
- In a large nonstick frypan, melt butter over medium heat. Add onion (if using), stirring until softened, about 1 minute. Stir egg mixture, then add to pan. Evenly distribute red pepper, spinach and cheese. Once edges start to set, tilt pan and lift set edges. Let uncooked egg run onto pan. Cook until the top is barely set, about 3 minutes. Sprinkle with remaining goat cheese.
- If hand of pan is not ovenproof, wrap with foil. Set pan under broiler for 30 to 60 seconds. Let stand a couple of minutes before serving in wedges.
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Number of servings (yield): 3
Early Summer 2008 LCBO Food & Drink Magazine | Photo