Tuesday, April 10, 2012

Goat cheese, Tomato and Bell pepper Frittata

Frittatas are one of those things that defy description.  I mean, they can be everything you want them to be.  You can change any ingredients or flavor profiles.  So long as it's egg based, and open faced, right?

This was my Easter Sunday last minute fridge version.  I meant to do a well-loved frittata recipe from The Bride and Groom First and Forever Cookbook (which is actually a great resource for 2 person dishes), but I forgot to take the shopping list to Central Market with me, and I couldn't remember what I needed.  So I just figured I'd get some goat cheese, since you can't go wrong with that, and sort it out later based on what was in my fridge.  This one came out delicious, but you don't have to go by my "toppings".  Put whatever you want in it. The sky (and your wallet) are the limit.   I'm a sucker for presentation, though, so I try to get a diversity of colors.  In this case, we have white (cheese), red (tomato) and green (bell pepper), yellow (eggs).  My grandma once told me that a balanced meal has at least 3 colors, and I've always tried to honor this advice.

The main thing to remember is that the skillet will end up in the oven, so make sure there's cheese to melt on top.  Oh, and make sure you have good oven-friendly cookware.  We have some nice cast-iron pans, and they rock.

  • Half yellow onion, diced
  • 5 eggs
  • 1/2 cup milk
  • 2 - 3 oz goat cheese
  • 2 roma tomatoes, chopped
  • 1/2 bell pepper, chopped
  • salt and pepper
  1. Preheat broiler
  2. On an oven proof large skillet, saute onion and bell pepper until onion is translucent and peppers are soft.  Set aside.  Make sure you do this step, otherwise the onion and pepper wont release their yummy sweetness
  3. While the veggies are sauteing.  On a medium bowl, whisk eggs and milk together.  Add salt and pepper.  
  4. Pour mixture on skillet, and add the previously cooked onions ad peppers.  Add chopped tomatoes.  Cook uncovered on medium-low heat.  Scatter goat cheese on top
  5. Cook until the eggs are set on the bottom, probably about 5 - 10 minutes (depending on how preheated your skillet was).  While the eggs are cooking, lift an edge of the frittata with a spatula and let the uncooked eggs flow underneath.  Repeat in a few places.  This is also a good time to season.
  6. When the eggs are almost cooked, put skillet in the broiler.  Cook for 2-5 minutes, until the eggs are set  n the center.
  7. Let cool for a few minutes and... Enjoy!

Now for a confession... Babygirl didn't really eat this.  This doesn't, however, mean that it's not toddler friendly.  She has a mild egg allergy, where she gets a slight rash on her face when she eats them.  It really feels like something she'll grow out of, but as a result she hasn't developed a taste for eggs.  Her loss, I guess, right?  She's got the rest of her life to embrace breakfast foods.

Toddler Ratings   hearth healthy: not on its own, but this should be part of a balanced breakfast     spicy: no      easy to chew: yes      ease of preparation: easy      reheating:  yes      food groups: eggs, dairy, veggies

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