Roasted Red Capsicum and Goat Cheese Frittata

    Roasted Red Capsicum and Goat Cheese Frittata

    (11)
    3saves
    35min


    11 people made this

    A deliciously satisfying frittata featuring tastes of the French Mediterranean.

    Ingredients
    Serves: 4 

    • 2 tablespoons (40ml) olive oil
    • 6 small desiree potatoes, thinly sliced
    • 1 cup (140g) diced roasted red capsicums
    • 2 tablespoons minced garlic
    • 1 pinch salt and pepper to taste
    • 1/2 teaspoon minced fresh basil
    • 6 eggs
    • 1/3 cup (85ml) thickened cream
    • 1/2 cup (60g) crumbled goats cheese

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the griller and set the rack close.
    2. Heat the olive oil in a heavy frypan over medium heat and spread the potatoes into the hot pan in an even layer. Cover the frypan and cook the potatoes until they start to turn tender, about 10 minutes. Stir in the red capsicums and garlic and sprinkle with salt and pepper. Cook and stir the potato mixture until the garlic begins to soften, about 2 minutes. Sprinkle on the basil and cook the mixture, stirring occasionally, until the basil is cooked, about 2 more minutes.
    3. Whisk the eggs and cream together in a bowl and pour the egg mixture over the vegetables in the frypan. Sprinkle the top with goat cheese, cover the frypan and reduce the heat to low. Cover the frypan and cook until the eggs are set but not dry, 3 to 5 minutes. Uncover the frypan and place it under the griller until the top of the frittata has browned, about 2 minutes.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (11)

    by
    11

    I made this as the Exchange group recipe for the week of March 8th. I chose to interpret "crumbled goat cheese" as "feta" even though I know that's not what the recipe intends. Hey, feta came from a goat too, I'm not ashamed! I had to sub dried basil for the 1/2 tsp. of fresh. I used 1/4 tsp. of dried, and it was undetectable. I've made similar frittatas and always use milk where this recipe uses cream. I believe the cream does add a richer feel to the overall end product, though I'm not sure the difference is enough, to me, to justify the caloric difference. Overall we liked this. Any recipe that starts with the smell of frying potatoes is a winner in my house, and this was no exception. If I made this again -- and I might, we do love a frittata around here -- I would add sliced white or yellow onions to the potatoes in the initial cooking step, so that they'd brown and caramelize along with the potatoes. (Thought about doing that this time but since I was participating in a group thing, I didn't! Kind of wish that I had!) Thanks for the recipe, we enjoyed it  -  10 Mar 2010  (Review from Allrecipes USA and Canada)

    by
    8

    I also thought it was a bit bland, needing something else. I had to use a small russet (baking) potato, half&half (light) cream instead of heavy, & since I had no fresh nor dried basil, I whisked a pinch of basil-heavy pesto into the eggs. I used 1/2 creamy goat cheese & 1/2 (cow's milk) feta. I suspect Dave was inspired by the famous Spanish tortilla, which is a sliced potato (& onion) omelette - that too can be considered bland, but somehow it works better than this frittata. The roasted red bell peppers were the best part, to me. I served this for breakfast with a side of sauteed grape-sized tomatoes.  -  15 Mar 2010  (Review from Allrecipes USA and Canada)

    by
    8

    I made this for dinner tonight to try something different and as part of the recipe group, and actually found it quite tasty! Made a few changes though. 1 1/2 red bell peppers that I roasted gave me about 1 1/4 cup of chopped red pepper, so I threw it all in. Also added about 3/4 cup sliced baby bella mushrooms that needed to be used, spiced the potatoes with paprika and red pepper flakes, used skim milk instead of heavy cream and added the fresh chopped basil to the finished product after broiling. Basil's flavor cooks right out of it if it's cooked too long! I had to cook this in a smaller pan since I don't have a cast iron skillet, so I cut back a bit on the potatoes, but left everything else the same (next time I think I'll throw some red onion in as well!). The creaminess of the goat cheese really made this dish shine; make sure you let it get nice and brown before taking it out of the oven! I think it will be a new family favorite!  -  10 Mar 2010  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate