October 5, 2011

Red Pepper, Goat Cheese, and Basil Frittata

I'd like to introduce you to the frittata. Perhaps you two are already acquainted? We haven't known each other for long, but it's been my recent companion when I'm making dinner for myself. We also meet for the occasional breakfast or late lunch. Though we've seen each other a lot lately, there are so many possibilities that I'll never get bored. The frittata is more laid back than a quiche, lighter and less fussy, too. It takes minutes to make, which is ideal on the nights when you want something satisfying but you can barely be bothered to cook. It can go from rustic to sophisticated and makes for a rich but nutritious meal. I could go on and on, but I'll leave you with the recipe so you can try it yourself.


Red Pepper, Goat Cheese and Basil Frittata
I have an eight-inch cast iron skillet which fits this frittata perfectly. I eat some for dinner and finish the leftovers for breakfast. If you don't have a skillet this size, you could add more eggs or just end up with a thinner but larger version. I definitely recommend making this in a cast iron skillet to keep it from sticking. You can take the basic recipe and add any vegetables, cheeses or herbs that you like.

1 small red bell pepper
1 small onion
5 eggs
salt and pepper
1 tablespoon butter
1/4 cup soft goat cheese
several leaves of fresh basil

Turn on the oven to 400'. Cut the pepper into thin slices and cut those slices in half if they are too long. Thinly slice the onion. Crack the eggs into a bowl, season with salt and pepper, and beat until frothy. Place your skillet over medium heat. When the skillet is warm, drop in the butter. After the butter melts, drop in the onions and saute until very lightly caramelized. Add the peppers and saute for a minute. Pour in the eggs. Gently make sure the vegetables are evenly distributed. Crumble the cheese over the top. Rip the basil leaves into smaller pieces and sprinkle on. Continue cooking the frittata on the stove until the sides are lightly browned and pull away slightly from the skillet (2-3 minutes). Place the skillet in the oven and bake for 10-15 minutes until the frittata has puffed up and is completely cooked through. Serve warm or at room temperature.

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