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Eggs, Frittata Sweet Pepper & Goat Chevre Recipe

   
 

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     Eggs, Frittata Sweet Pepper & Goat Chevre

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   2

Ingredients
Olive Oil
6 oz zucchini
4 oz sweet pepper
1/4 to 1/2 yellow onion
1/2 tsp seasoned salt
4 eggs
1 1/2 Tbs Crystal hot sauce
1/4 tsp freshly ground black pepper plus more to taste
2 oz chevre goat cheese
 
2 slices favorite bread, plus favorite toppings for toast
4 oz salad tomatoes
1/2 oz microgreens or other salad green finely minced

Instructions
MISE EN PLACE • Heat oven to 350° F. • Halve zucchini lengthwise. Thinly slice crosswise. • Discard pepper stems and seeds. Dice flesh. • Peel and halve onion; chop 1 half (save remaining half for another use). • Halve tomatoes lengthwise.
Place an 8-9 inch ovenproof skillet over medium heat. SAFETY TIP, wrap skillet handle in foil to remind you it is hot. Add 1 teaspoon olive oil. When oil is hot, add zucchini, peppers, onion and 1/4 teaspoon PeachDish Salt. Cover, and cook, stirring occasionally, until zucchini is tender, about 6 minutes. Tip- If vegetables begin to brown, reduce heat.
While vegetables cook, in a bowl whisk together eggs, hot sauce, 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper.Pour egg mixture over vegetables. Cook until set around the edges, about 3 minutes. 5 • Dot chevre over frittata. • Carefully transfer hot skillet to oven. Cook until eggs are just set, 6-8 minutes. Do not overcook- The tip of a knife inserted into the center should come out moist, but not wet.
While frittata cooks- • Brush bread with a total 1 teaspoon olive oil, then toast OR Toast as desired and add favorite butter, jelly or etc. While bread toasts- • In a small bowl, toss tomatoes with 1 teaspoon olive oil. • Season to taste with PeachDish Salt and black pepper. • Top frittata with tomatoes and microgreens. • Serve with toast, and enjoy!


Originally Submitted
7/29/2018





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