Mediterranean Frittata with Goat Cheese

Making frittata has been on my "to make" list every since I discovered it on the cover of a Williams-Sonoma catalog. That was about four years ago, when I was first married and started getting interested in a Williams-Sonoma catalog.

They made the frittata look beautiful, dressed in bright red bell peppers, sprinkled with cheese, and garnished with herbs. But I was apprehensive about using so many eggs, I didn't want it to taste "eggy".

Well, when I saw Jamie's frittata in her Meals in Minutes cookbook, I let myself trust her and tried her recipe. Let me tell you, it tastes just as good as it looks. This frittata is definitely going on my weeknight dinner repertoire.

It turned out light and fluffy and balanced the right combination of flavors. A real savory treat your whole family can enjoy.

The best part about this recipe is that leftovers are your friend. You can enjoy a slice cold the next day. 

{If you haven't already done so, you can enter to win Jamie Geller's two cookbooks



I really appreciated that this recipe was clearly written and the cooking times were actually accurate.

Mediterranean Fritta 



2 tb butter

1 medium red onion, chopped

1 medium red bell pepper, chopped

10 large eggs

1 tb kosher salt

1 ts cracked black pepper

1/4 cup of fresh basil, chopped

1/3 cup of crumbled feta (I substituted with goat's cheese)



1. Preheat over to 375F

2. Melt butter in 10-inch ovenproof saute pan over medium heat

3. Cook onions and peppers in butter for 5 minutes, stirring occasionally

4. In a large bowl, beat eggs with salt, pepper, and basil. Pour egg mixture into the pan. Cook until edges start to set, about 3 minutes. Sprinkle with feta over eggs.

5. Transfer pan to the over and bake for 25 minutes. Using a pot holder, shake the pan to make sure the egg mixture is set and is no longer moving. Frittata will puff up and be slightly brown on top when it is done.

6. Let the frittata cool in the pan on a wire rack for about 10 minutes. Place a plate over the top of the pan and invert the frittata onto the plate. Cut into wedges. Serve at room temperature.