Fluffy Feta & Goat Cheese Frittata
2 cheeses come together beautifully in this easy meal.
Equipment
- 1 Cast iron skillet
Ingredients
- 1 med red bell pepper
- 1 med zucchini
- 1 small white onion
- 3 tbsp extra virgin olive oil
- 8 large eggs
- 1/4 tsp baking powder
- 1/2 cup whole milk
- 1/3 cup feta cheese crumbled
- 4 oz goat cheese crumbled
- 1 heaping tsp thyme
- 1/3 cup sliced pitted kalamata olives
Instructions
- Preheat oven to 375° and position rack in the middle.
- Heat about 3 tbsp of olive oil in a large skillet and saute bell pepper, zucchini and onion until veggies start turning soft.
- In a mixing bowl, whisk together eggs, baking powder, milk, feta, thyme – and pinch of kosher salt and pepper – add the vegetables and stir
- Coat the bottom and sides of a 10-inch cast iron skillet and warm the oil over medium heat for a minute or so. Pour the egg and veggie misture in the pan.
- Transfer the pan to the heated oven and cook for 15-20 minutes or until the center of the eggs are cooked through and the center is firm. Let sit for at least 5 minutes. If the frittata still seems a little runny, bake for a few more minutes.
- Serve with some more feta on top
Tried this recipe?Let us know how it was!
Unlike quiche, frittatas have no crust and contain less dairy. They also cook more quickly and usually are baked in a cast iron skillet. This makes them fun and easy!