Description
With a firm exterior and a rich, fluffy interior, this Red Pepper, Spinach and Goat Cheese Frittata makes an impressive and delicious breakfast, brunch or even dinner.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup finely chopped white onion
- 1/2 cup finely chopped red bell pepper
- 8 large eggs
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon finely ground black pepper
- 2 cups fresh spinach, torn
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled goat cheese
Instructions
- Preheat the oven to 375°F.
- Heat the olive oil in an oven-safe 10-inch skillet over medium heat on the stove. Once the oil is heated, add the chopped onion and chopped red bell pepper. Stir and sauté for about 5 minutes or until the onion is tender and caramelized in color.
- Meanwhile, in a large mixing bowl, whisk the eggs until the yolks are completely combined. Add the heavy cream, salt, and pepper. Whisk until well combined and smooth.
- Once the onions and red bell peppers have cooked, remove from the heat and immediately stir in the spinach.
- Spread the vegetables evenly across the bottom of the skillet and sprinkle the shredded mozzarella cheese evenly over the top.
- Carefully pour the egg mixture over the vegetables and shredded mozzarella. The vegetables should float around the egg mixture and rise to the top as you pour the egg mixture over them. Use a fork to stir the vegetables around if you need to so that they are evenly distributed throughout the frittata as it bakes.
- Crumble the goat cheese evenly over the top of the egg mixture in the skillet.
- Place the skillet on a baking sheet in the preheated oven and bake for about 30 minutes, or until the frittata is set and golden brown on top and around the edges.
- Sprinkle with flaky sea salt and fresh cracked black pepper. Let set for at least 5 minutes before slicing and serving. Serve warm or at room temperature.