Roasted Red Bell Pepper and Goat Cheese Frittata

We used a 12-inch ovenproof skillet for testing. If you want a thicker frittata, use a smaller skillet.

Yield: 4 servings (serving size: 1 wedge)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 160
  • Fat: 11.5g
  • Saturated fat: 4.4g
  • Protein: 10.3g
  • Carbohydrate: 3.9g
  • Cholesterol: 117mg
  • Iron: 1mg
  • Sodium: 563mg
  • Calories from fat: 65%
  • Fiber: 0.5g
  • Calcium: 74mg


  • 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


  1. Preheat broiler.
  2. Combine eggs, egg whites, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl, stirring with a whisk.
  3. 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.
  4. Sprinkle cheese over frittata. Broil 2 minutes or until set and lightly browned. Cut into 4 wedges.
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