Quick Fall Vegetable & Goat Cheese Frittata
By @chef1
A 30-minute stovetop adaptation of the rustic torte, perfect for a quick autumn lunch. Sautéed peppers and onions are set in a fluffy egg base and dotted with creamy goat cheese, capturing the original flavors without the long baking time.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●4 large Eggs
- ●2 tbsp Milk or cream
- ●1/2 medium, thinly sliced Red onion
- ●1 medium, sliced Red bell pepper
- ●2 oz, crumbled Goat cheese
- ●1 tbsp Olive oil
- ●1/2 tsp Dried thyme
- ●to taste Salt and black pepper
Instructions
- 1Whisk eggs, milk, thyme, salt, and pepper in a bowl until well combined and frothy.
- 2Heat olive oil in a 10-inch non-stick skillet over medium heat. Add the sliced onions and peppers.
- 3Sauté the vegetables for 6-8 minutes until softened and beginning to caramelize.
- 4Reduce heat to low and pour the egg mixture over the vegetables, tilting the pan to distribute evenly.
- 5Scatter the crumbled goat cheese over the top of the eggs.
- 6Cover the skillet with a lid and cook for 8-10 minutes until the eggs are set (or place under a broiler for 2-3 minutes to brown the top).
- 7Slide onto a plate, cut into wedges, and serve immediately.
Recipe details
- Category
- Main course
- Preparation
- 33 minutes
- Cooking
- 19 minutes
Estimated total: 52 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Setup kitchen and gather ingredients: 5 min planning allowance (setup)
- Slice onions and peppers: 10 min planning allowance (vegetable_prep)
- Crumble goat cheese: 5 min planning allowance (simple_prep)
- Whisk egg mixture: 3 min planning allowance (mix)
- Preheat skillet with oil: 3 min planning allowance (pan_preheat)
- Add vegetables to skillet: 2 min planning allowance (transfer)
- Reduce heat and pour egg mixture: 2 min planning allowance (transfer)
- Scatter goat cheese: 2 min planning allowance (garnish)
- Transfer and cut frittata: 2 min planning allowance (transfer)
- Serve frittata: 2 min planning allowance (garnish)
- Optional broiler step for browning top (2-3 minutes) was not included in the plan.
- Eggs: USDA large portion weight
- Milk or cream: USDA tbsp portion weight
- Uses ordinary whole milk, the first listed alternative, rather than cream or low-sodium milk.
- Red onion: USDA medium (2-1/2" dia) portion weight
- Red bell pepper: USDA medium (approx 2-3/4" long, 2-1/2 dia.) portion weight
- Soft goat cheese: explicit 2-ounce mass does not require a household portion.
- Olive oil: USDA tablespoon portion weight
- Dried thyme: USDA tsp, leaves portion weight
- Unweighed Salt: only documented zero nutrients included
- Black pepper: USDA tsp, ground portion weight
- Black pepper: Seasoning allowance: 1/4 tsp per 4 servings
- Salt and black pepper: both components included; pepper uses the standard seasoning allowance, salt amount remains unknown.
- Eggs: 200 g · USDA reference 171287
- Milk or cream: 30 g · USDA reference 171265
- Red onion: 55 g · USDA reference 170000
- Red bell pepper: 119 g · USDA reference 170108
- Goat cheese: 56.7 g · USDA reference 173435
- Olive oil: 13.5 g · USDA reference 171413
- Dried thyme: 0.5 g · USDA reference 170938
- Salt and black pepper: documented zero nutrients only · USDA reference 173468
- Salt and black pepper: 0.57 g · USDA reference 170931
frittata · goat cheese · bell pepper · stovetop
Estimated nutrition per serving
315 calories · 19.3 g protein · 7.9 g carbohydrate · 23 g fat · 1.9 g fiber
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: