Herb-Roasted Frittata with Caramelized Vegetables
15min
15min
2
420
Chef's Note
For the best caramelization on your vegetables, don't overcrowd the pan and allow them to cook undisturbed for a minute or two between stirs. The secret to a fluffy frittata is not overbeating the eggs - just whisk until combined for a tender texture.
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Ingredients
6 large eggs
2 tablespoons milk
1 medium red bell pepper
4 ounces cremini mushrooms
1/2 medium yellow onion
1 teaspoon fresh thyme
1/2 teaspoon fresh rosemary
1 tablespoon fresh chives
2 tablespoons olive oil
2 ounces goat cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Dice 1 medium red bell pepper and 1/2 medium yellow onion. Slice 4 ounces of cremini mushrooms.
- 3
In a 10-inch oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 3 minutes until softened.
- 4
Add the bell pepper and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are caramelized and moisture has evaporated.
- 5
While vegetables cook, whisk together 6 large eggs, 2 tablespoons of milk, 1 teaspoon chopped fresh thyme, 1/2 teaspoon chopped fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
- 6
Pour the egg mixture over the caramelized vegetables in the skillet. Crumble 2 ounces of goat cheese evenly over the top.
- 7
Cook on the stovetop for 2 minutes until the edges begin to set.
- 8
Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the frittata is set and slightly puffed.
- 9
Remove from oven and let rest for 2 minutes. Sprinkle with 1 tablespoon of chopped fresh chives.
- 10
Slice into wedges and serve warm.
Nutrition Information (per serving)
420
25g
12g
31g
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