Red Pepper And Goat Cheese Frittata Food

GOAT CHEESE AND RED ONION FRITTATA SANDWICH CRUNCHIFIED WITH PEPPER RELISH

Steps:

• Preheat the oven to 400 degrees F.
• Put the pancetta on a baking sheet, leaving a few inches of space between slices, and sprinkle with pepper. Bake until crispy, 10 to 15 minutes. Let cool.
• Preheat the broiler. Heat the oil in an 8-inch nonstick pan over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds longer. Season with salt and pepper.
• Whisk the eggs in a large bowl until light and fluffy. Whisk in the goat cheese and herbs. Add the egg mixture to the pan with the onions and garlic, and stir just until soft curds begin to form. Sprinkle with some salt. Transfer the pan to the broiler. Broil until the frittata is lightly golden brown and just set, 3 to 5 minutes. Invert onto a platter and let cool slightly or to room temperature, then cut into 4 pieces to fit the rolls.
• Spread some hot pepper relish on the bottoms of the rolls. Top with a piece of frittata, 2 slices of pancetta, some arugula, and the roll tops.

POTATO, RED PEPPER AND CHEESE FRITTATA

Steps:

• Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.
• Heat oil and butter in a large oven-proof skillet over medium heat.
• Add in the red pepper and green or yellow onions with oregano; saute for about 5-6 minutes, adding the garlic the last few minutes.
• Add in the cooked potatoes and saute for 1 minute.
• In a bowl whisk together eggs, whipping cream, salt and pepper, then pour over veggies in the skillet; reduce heat to medium-low, cover the skillet and cook until the eggs are set around the edges (about 7-8 minutes, do not over cook!).
• Sprinkle the top with grated cheddar cheese.
• Set the oven to broil.
• Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.
• Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.
• Delicious!

BRUSCHETTA WITH RED PEPPERS AND GOAT'S CHEESE

Steps:

• Preheat the oven to 375F.
• Put peppers on an unoiled baking pan and roast them in oven f or 20-30 minutes, until they start to collapse and the skins blacken.
• Transfer to a bowl and cover to trap moisture. Leave for about 10 minutes until the skin loosens.
• Peel the peppers, cut open and remove the stem and seeds.
• Tear pepper flesh into strips.
• Dress with olive oil, salt and black pepper, and basil.
• Rub hot bread with the garlic cloves and sprinkle with salt, black pepper and olive oil.
• Lay the peppers on top and crumble the goat's cheese over them.
• Dribble over a little more olive oil and serve

ROASTED RED PEPPER AND GOAT CHEESE FRITTATA

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Heat the olive oil in a cast-iron skillet over medium heat, and spread the potatoes into the hot pan in an even layer. Cover the skillet, and cook the potatoes until they start to turn tender, about 10 minutes. Stir in the red peppers and garlic, and sprinkle with salt and pepper. Cook and stir the potato mixture until the garlic begins to soften, about 2 minutes, sprinkle on the basil, and cook the mixture, stirring occasionally, until the basil is cooked, about 2 more minutes.
• Whisk the eggs and cream together in a bowl, and pour the egg mixture over the vegetables in the skillet. Sprinkle the top with goat cheese, cover the skillet, and reduce the heat to low. Cook until the eggs are set but not dry, 3 to 5 minutes. Uncover the skillet, and place it under the broiler until the top of the frittata has browned, about 2 minutes.

ROASTED RED PEPPER AND GOAT CHEESE FRITTATA

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Heat the olive oil in a cast-iron skillet over medium heat, and spread the potatoes into the hot pan in an even layer. Cover the skillet, and cook the potatoes until they start to turn tender, about 10 minutes. Stir in the red peppers and garlic, and sprinkle with salt and pepper. Cook and stir the potato mixture until the garlic begins to soften, about 2 minutes, sprinkle on the basil, and cook the mixture, stirring occasionally, until the basil is cooked, about 2 more minutes.
• Whisk the eggs and cream together in a bowl, and pour the egg mixture over the vegetables in the skillet. Sprinkle the top with goat cheese, cover the skillet, and reduce the heat to low. Cook until the eggs are set but not dry, 3 to 5 minutes. Uncover the skillet, and place it under the broiler until the top of the frittata has browned, about 2 minutes.