I learned about the magic of frittatas from Yebuny Johnson, who you may know, is a fabulous cook, a heart-centered human being, and a brand new mom. Turns out, frittatas are easier than I ever thought, and is a great quick dish to pop into the oven and walk away from, and can include just about whatever you have left in your fridge and pantry. I’m a big fan of goat cheese, and that rainbow of peppers at the market are just too beautiful to pass up. I found this recipe from Eating Well:
- 8 eggs
- 2 tablespoons finely chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 cup sliced red bell pepper
- 1 bunch scallions, trimmed and sliced
- 1/2 cup crumbled goat cheese
- Position rack in upper third of oven; preheat broiler.
- Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.
- Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.