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VEGETARIAN FRITTATA
Active Time : 15 minutes Total Time : 30 minutes Serves : 6 servingsINGREDIENTS
- 1 diced red bell pepper whole
- 2 tablespoons organic unsalted butter
- 1 cup organic frozen bicolor sweet corn thawed
- 6 cage free large brown eggs
- 1/2 cup organic whole milk
- 1 (4 ounce) Culinary Circle Soft Goat Cheese crumbled
- 2 ounces organic fresh basil leaves chopped
- - fresh cracked sea salt and black pepper
DIRECTIONS
On a grill or over an open flame, char red pepper until all sides are black. Turn using metal tongs. Place blackened pepper into a bowl and immediately cover with plastic wrap. Hold for 10 minutes.
Unwrap bowl and carefully scrub off charred skin using paper towel. Discard skin, stem, and seeds. Slice pepper into ? inch slices. TIP: Do not run under water to clean. Simply wipe with paper towel.
Preheat oven to 350?F.
In a medium mixing bowl, whisk together eggs and milk. Set aside.
In a medium, non-stick skillet over medium heat, melt 1 tablespoon of butter. Add sliced peppers and corn. Saut? for 3-4 minutes. Add remaining butter and stir until melted.
Slowly add the egg mixture to the skillet, seasoning with salt and pepper. Continuously stir for 3-4 minutes or until eggs have slightly set. Remove from heat.
Evenly top with goat cheese and basil.
Place the skillet in oven and bake until frittata has fully set, about 5-6 minutes or until frittata reaches an internal temperature of 160?F.
Remove from pan and slice into 6 pieces. Serve immediately.