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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