This particular frittata packed with potatoes, sweet peppers and goat cheese is a sure winner, and only requires one pan, making cleanup a breeze.
What you’ll need:
4 oz mixed mini sweet peppers
5 sprigs fresh chives
1/2 cup milk
1 medium-large russet potato
2 oz goat cheese
2 oz mache
1 teaspoon balsamic vinegar
Olive oil
4 large eggs
Coarse salt
Freshly ground black pepper
Equipment:
rimmed baking sheet
oven proof skillet
Recipe Steps:
- Char peppers
Preheat broiler with rack 6 inches from heat source. Rub outside of peppers with 1 teaspoon olive oil to coat, then place on a rimmed baking sheet. Place peppers under broiler and char skin, about 5 minutes each side. Remove and let cool.
- Prep ingredients
Slice potatoes thinly into 1/8 inch thick slices. Remove stems from peppers and cut crosswise into rings. Finely chop chives (1 tablespoon). Crack eggs into mixing bowl and whisk in ½ cup milk (reserve rest for another use) and chives.
- Cook potatoes
Heat 2 tablespoons olive oil in a medium, oven-safe skillet over medium high heat. Add potato slices, and season with salt and pepper. Cook until just tender, stirring occasionally, about 7 minutes.
- Start frittata
Pour egg mixture over potatoes then sprinkle on peppers. Season with salt and pepper. Drop teaspoon-sized mounds of goat cheese onto the top of the frittata. Reduce heat to low and cook until starting to set on the edges, about 5 minutes.
- Finish frittata
Reheat broiler. Broil frittata until it is set completely and puffs up slightly, about 3 minutes.
- Toss salad
Meanwhile, toss mache with balsamic vinegar and 2 teaspoons olive oil. Season with salt and pepper. Serve wedges of the frittata with the salad. Enjoy!
