Roasted Red Bell Pepper and Goat Cheese Frittata

Oxmoor House
We used a 12-inch ovenproof skillet for testing. If you want a thicker frittata, use a smaller skillet.
4 servings (serving size: 1 wedge)


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2 large eggs
4 large egg whites
2 tablespoons chopped fresh chives
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 teaspoons olive oil
1 cup chopped bottled roasted red bell peppers
4 green onions, chopped
2 garlic cloves, minced
1/2 cup (2 ounces) crumbled goat cheese


Prep: 15 Minutes
Cook: 7 Minutes

Preheat broiler.

Combine eggs, egg whites, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl, stirring with a whisk.

Heat oil in an ovenproof skillet over medium heat. Add red bell peppers, onions, garlic, and remaining salt and pepper; sauté 2 minutes. Pour egg mixture over vegetables. As mixture starts to cook, gently lift edges of frittata with a spatula, and tilt pan so uncooked portion flows underneath. Cook 2 minutes; remove from heat.

Sprinkle cheese over frittata. Broil 2 minutes or until set and lightly browned. Cut into 4 wedges.

Created date

March 2010

Nutritional Information

Calories 160
Fat 11.5 g
Satfat 4.4 g
Protein 10.3 g
Carbohydrate 3.9 g
Cholesterol 117 mg
Iron 1 mg
Sodium 563 mg
Caloriesfromfat 65 %
Fiber 0.5 g
Calcium 74 mg