A frittata is a baked omelet, far easier because it lacks that pesky step of flipping it. Frittatas appeared on the Saturnia, a fashionable Italian cruise ship in the post-WWII years. The dish was an elegant lunch on transatlantic crossings and became a U.S. craze when The New York Times ran the first English-language recipe in 1952.
Make Ahead Tip: Let cool, cover and refrigerate for up to 1 day; serve cold.
- 8 eggs
- 2 tablespoons finely chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 cup sliced red bell pepper
- 1 bunch scallions, trimmed and sliced
- 1/2 cup crumbled goat cheese
Position the rack in the upper third of the oven; preheat the broiler.
Whisk the eggs, oregano, salt and pepper in a medium bowl. Heat the oil in a large, ovenproof, nonstick skillet over medium heat. Add the bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.
Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with the cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
179 calories; 13g total fat; 4g total saturated fat; 286mg cholesterol; 326mg sodium; 4g carbohydrates; 1g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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