WNYT Staff
Created: May 09, 2020 03:07 PM

Roasted Red Pepper, Spinach and Goat Cheese Frittata



 6 large eggs

 2 tablespoons whole milk

 1 1/2 teaspoon olive oil

 4 oz baby spinach

 1/4 cup julienned roasted red pepper

 2 tbs chopped shallot

 2 oz crumbled goat cheese

 1 tablespoon chopped parsley




 Adjust oven rack to middle position and heat oven to 350 degrees.

  whisk eggs, milk, and 1/4 teaspoon salt in bowl until well combined.

 heat oil in 8-inch oven safe nonstick skillet over medium-high heat until shimmering.

 add shallot and cook for 1-2 minutes then add spinach and begin to wilt. Season with salt and pepper to taste. Add roasted red peppers to heat through.

 add goat cheese, parsley, and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, 30 seconds.

 smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes.

  using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.

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