- Aug 18, 2008
- 1,433
- 11
- 171
This is my all-time favorite frittata recipe. In fact, I think I'm going to make one for lunch.
http://www.thekitchn.com/thekitchn/easy/weeknight-recipe-potato-red-pepper-and-feta-frittata-089477 :
Potato, Red Pepper, and Goat Cheese Frittata
For an easy flavor boost, you can use jarred roasted red peppers from Trader Joe's (or you can make your own!). They add a sweet smokiness to the dish that is very very good. Add them to the pan after the onions and potatoes have completely cooked through, and then cook the peppers just long enough to dry them out a bit before pouring in the eggs.
This makes a frittatas that is a little less eggy and on the thinner side. If you like the opposite, add another two eggs to the mix.
Potato, Red Pepper, and Goat Cheese Frittata
Serves 4 - 6
1 large onion, diced
6-8 small red potatoes (about 12 ounces), diced
2 red peppers, diced
1 teaspoon fresh thyme, or 1 1/2 teaspoons dried
6 eggs, lightly beaten
4 ounces goat cheese, crumbled
Preheat the oven to 400°.
Place a 10- to 12- inch oven-safe skillet (or sauté pan!) on the stove over medium-high heat. Coat the bottom with olive oil. When the oil is hot, add the onions and a pinch of salt, and sauté until the onions are translucent and starting to turn brown. Add the potatoes and another pinch of salt, and cook, stirring every few minutes, until the potatoes are browned and cooked through. Add the red peppers and the thyme - the red peppers should still be crunchy, but cook them for longer if you like softer peppers. Taste to adjust the seasonings.
Pour the eggs into the pan and stir the vegetables until the eggs are evenly distributed. Sprinkle the goat cheese over the top of the frittata. Cook without stirring for 3-5 minutes until the eggs are set on the bottoms and sides, but the middle is still runny.
Put the entire pan in the oven and bake for 5 - 10 minutes until the eggs are completely set and beginning to pull away from the sides. Let the frittata cool for a few minutes and then slice it into wedges.
Potato, Red Pepper, and Goat Cheese Frittata
For an easy flavor boost, you can use jarred roasted red peppers from Trader Joe's (or you can make your own!). They add a sweet smokiness to the dish that is very very good. Add them to the pan after the onions and potatoes have completely cooked through, and then cook the peppers just long enough to dry them out a bit before pouring in the eggs.
This makes a frittatas that is a little less eggy and on the thinner side. If you like the opposite, add another two eggs to the mix.
Potato, Red Pepper, and Goat Cheese Frittata
Serves 4 - 6
1 large onion, diced
6-8 small red potatoes (about 12 ounces), diced
2 red peppers, diced
1 teaspoon fresh thyme, or 1 1/2 teaspoons dried
6 eggs, lightly beaten
4 ounces goat cheese, crumbled
Preheat the oven to 400°.
Place a 10- to 12- inch oven-safe skillet (or sauté pan!) on the stove over medium-high heat. Coat the bottom with olive oil. When the oil is hot, add the onions and a pinch of salt, and sauté until the onions are translucent and starting to turn brown. Add the potatoes and another pinch of salt, and cook, stirring every few minutes, until the potatoes are browned and cooked through. Add the red peppers and the thyme - the red peppers should still be crunchy, but cook them for longer if you like softer peppers. Taste to adjust the seasonings.
Pour the eggs into the pan and stir the vegetables until the eggs are evenly distributed. Sprinkle the goat cheese over the top of the frittata. Cook without stirring for 3-5 minutes until the eggs are set on the bottoms and sides, but the middle is still runny.
Put the entire pan in the oven and bake for 5 - 10 minutes until the eggs are completely set and beginning to pull away from the sides. Let the frittata cool for a few minutes and then slice it into wedges.
