Goat Cheese Frittata
Goat Cheese Frittata: A veggie-loaded frittata is a great way to use up produce odds and ends. Broccoli is an excellent addition here: The florets poke through the egg mixture and become delightfully frizzled in the oven. Look for refrigerated pico de gallo in the prepared produce section of the supermarket. You can also fold the pico into the egg mixture before cooking; simply drain off the excess liquid first. Serve with a simple salad made with the remaining arugula you bought.
Active Time: 15 Mins
Total Time: 25 Mins
Yield: Serves 4 (serving size: 1 wedge)
Ingredients
- 7 large eggs
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 teaspoons olive oil
- 1 (8-oz.) pkg. cremini mushrooms, sliced
- 4 ounces multicolored mini bell peppers, cut crosswise into 1/4-in.-thick rings
- 4 ounces small broccoli florets (about 2 cups)
- 1 1/2 ounces goat cheese, crumbled (about 1/3 cup)
- 1 medium avocado, chopped
- 1/4 cup refrigerated pico de gallo
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