Recipe - Pepper, Zucchini, Goat Cheese Frittata

Pepper, Zucchini, Goat Cheese Frittata
Total Time:30 min
Prep. Time:5 min
Cook Time:25 min
1 cup sweet onion, chopped
1 cup red bel pepper, stemmed, seeded, chopped
1 cup zucchini, chopped
½ cup Hatch or Anaheim pepper, stemmed, seeded, chopped
2 tsp. garlic, chopped
3 oz. spinach
8 large eggs
1 tbsp. unsalted butter
3 tbsp. extra virgin olive oil
1 tsp. Herbs de Provence
2 oz. goat cheese
Kosher salt
Ground pepper

Preheat oven 375F

Place oven safe sauté pan over medium high heat, add oil and butter to heat. When oil is hot add onions, both peppers, zucchini, ½ tsp. salt, ½ tsp. pepper and Herbs de Provence while rubbing them between the palms of your hands, stir and sauté for about 5 minutes. In a bowl, whisk eggs together with 1 tsp. salt and ½ tsp. pepper. Next add garlic and spinach to pan and sauté for another minute. Spread vegetable mixture evenly on the bottom of the pan, pour whisked eggs over top, and do NOT stir. Allow to cook for about 4 minutes, when you see eggs start to harden and cook around the edge of pan, crumble goat cheese over top spreading it evenly. Then transfer to preheated oven. Allow to bake about 15 minutes or until eggs have set and light golden on top. Remove from heat and allow to cool about 5 minutes.

To serve garnish with chopped cilantro a few splashes of your favorite hot sauce, serve with your favorite tortillas and enjoy!