- 12 large eggs
- 2 tablespoons minced fresh chives
- 2 tablespoons minced fresh parsley
- 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
- 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 1/2 cup sliced pickled peppers
- 1/2 cup crumbled goat cheese
- Preheat broiler. In a large bowl, whisk eggs, herbs, salt and pepper until blended.
- In a 10-in. broiler-safe skillet, heat oil over medium-low heat. Pour in egg mixture. Cook, covered, 10-12 minutes or until nearly set. Top with pickled peppers and cheese.
- Broil 4-5 in. from heat 3-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Yield: 6 servings.
Originally published as Pepper and Fresh Herb Frittata in Country Woman August/September 2009, p25
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