Herbed Vegetable Frittata

Herbed Vegetable Frittata with Smoky Goat Cheese
Serves 4
Nothing begs for a nonstick pan quite like eggs. This hearty vegetarian recipe is easily made in the Swiss Diamond Fry Pan and can be enjoyed for breakfast, lunch, brunch or dinner. Help the entire family fall in love with meatless meals when you serve this Herbed Vegetable Frittata with Smoky Goat Cheese.
Write a review
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
  1. 2 T. smoky paprika
  2. 4 oz. log of goat cheese
  3. 6 eggs 3 egg whites
  4. 1/3 cup minced fresh herbs (chive, basil, thyme, parsley)
  5. 1/2 t. salt
  6. 1 red pepper
  7. 1 T. and 1 t. oil
  8. 1 leek, cleaned and diced
  9. 2 cups baby spinach, chopped
  10. 2 cloves garlic, minced
  1. Pour smoky paprika onto a piece of parchment paper.
  2. Lightly roll the goat cheese in the spice to coat the outside to a vibrant red. Using a piece of unwaxed dental floss, gently slice the goat cheese into 6-8 even rounds. Set aside.
  3. Preheat oven to 375°F.
  4. In a small bowl, whisk the eggs and egg whites until mixed through. Whisk in fresh herbs and salt. Set aside.
  5. Meanwhile, roast the red pepper over an open flame on the stove OR under the broiler in the oven for 4-5 minutes. Roast until the skin is blackened all around. Put pepper in a glass bowl, cover with a plate and set aside to steam for 15-20 minutes.
  6. Once pepper has steamed, wipe off charred skin with a paper towel. Core and cut into even slices.
  7. Heat a Swiss Diamond fry pan over medium heat. Add 1 T. olive oil and diced leek. Sauté until translucent, about 4-5 minutes.
  8. Add the garlic and spinach and sauté 1 more minute. Remove to a bowl.
  9. Brush the pan with 1 t. canola oil – be sure to coat all the way around the bottom and sides. Turn burner to medium low. Pour the whisked eggs into the pan. Evenly add the vegetables to the egg mixture and lightly press into the eggs with a spatula. Lay the spice-rubbed goat cheese rounds evenly across the egg mixture.
  10. Cook until outside of the frittata is set and middle is a bit wobbly.
  11. Place the fry pan in the oven and bake for 10 minutes at 375°F or until middle is puffy and golden brown.
  12. Slide onto a cutting board, cut into wedges and enjoy!
  1. Recipe by Chef Kendra Peterson, courtesy of Swiss Diamond
Cooks Recipes http://recipe.cookswarehouse.com/