Red Pepper and Goat Cheese Frittata

13 Aug

I’ve always known eggs are a top notch breakfast choice for that perfect combo of good fat and protein.  My trouble is that I don’t LOVE eggs.  I can learn to though assuming I can make them interesting.  I don’t mind the occasional hard boiled egg accompanying the rest of my breakfast or a banging omelet.  I’m really trying though.  Last week, I had 2 hard boiled eggs and a broccoli and reduced-fat cheddar frittata.  That is huge for me!  Quick lesson for those who don’t know exactly what frittatas are.   Frittatas are simply baked omelets.  You cook the eggs long enough for the bottom to settle/ come to a golden brown and then skip the flip.  Instead, you stick the pan right in the oven and broil for about 3 minutes more.  My inspiration for the Red Pepper and Goat Cheese Frittata  actually came from something a character in the Bourne Ultimatum ordered in a scene staged at breakfast.  Watching that movie (and the other two in the Bourne saga) prepared me the Bourne Legacy and gave me this delicious breakfast idea.  I halved this recipe since I was making for just two.


  • 4 eggs
  • 1/2 tsp dry oregano
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 TBSP olive oil
  • 1/2 cup red bell pepper, diced
  • 1/4 cup goat cheese, crumbled


  1. Position rack in the upper most rack of the oven and preheat the broiler.
  2. In a medium bowl, whisk eggs, oregano, salt,  and pepper.
  3. Heat olive oil in a large, nonstick frying pan over a medium heat.  Add bell pepper once hot and saute for 1 minute.
  4. Add egg mixture over the red pepper ensuring your red pepper is evenly distributed for the final frittata product.
  5. Lift edges of frittata to allow uncooked egg to flow underneath.  In 2-3 minutes, egg should be a golden brown underneath.
  6. Dot goat cheese evenly and put your frittata (in the pan) into the oven for about 3 additional minutes.  You can leave the oven cracked open.

7. Remove from oven with a hot mitt and let stand for 3 final minutes before serving.

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