The Beautifully Simple Frittata
A simple frittata filled with eggs, Greek yogurt, fresh veggies and goat cheese.
Ingredients
- 6 large eggs
- ¾ cup Greek yogurt
- 2 Tbsp. olive oil
- ½ medium-sized onion chopped
- ½ large fennel bulb thinly sliced
- ½ large red or yellow bell pepper diced
- ½ small poblano pepper thin slices
- 1 small jalapeno pepper finely chopped
- 1 large tomato chopped
- 1 cup kale chopped
- 2 ounces soft goat cheese crumbled
- ½ cup parmesan cheese grated and divided
- ½ tsp. Savory Spice Shop's Cantanzaro Herbs or Italian Spice
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Heat olive oil over medium heat in an oven-proof 8" to 9" skillet. Add onions and cook until soft before adding fennel and peppers.
- Cook fennel and peppers for about 2 minutes. Whip together eggs, Greek yogurt and 1/4 cup grated parmesan cheese while veggies are cooking. Stir in crumbled goat cheese.
- Add tomatoes and kale. Cook for about another minute. Turn heat down to low.
- Gently stir in the egg mixture to the cooking veggies. Top with the rest of the parmesan cheese.
- Place skillet in the preheated oven and bake for 20 to 25 minutes or until eggs are set to desired consistency.
- Remove from the oven and allow frittata to cool for about 5 minutes before serving.
- Serve warm or at room temperature with a dollop of Greek yogurt if desired.
Notes
Use your choice of veggies, cheeses and meats. This recipe is just for guidelines.
