Collected by Debra Stoleroff
This delicious frittata is easy to make. It is supposed to be baked in a 10-inch cast iron pan but it can also be baked in a casserole dish as well.
Ingredients
- 8 eggs
- 2 Tbsp milk
- Salt and pepper
- 1-2 Tbsp harissa (more or less to taste, or substitute sambal oelek)
- NOTE: Harissas vary in thickness/pastiness. If your harissa is a thicker, drier paste, stir in a little olive oil till it becomes more liquid and easier to spread.
- 1 Tbsp extra virgin olive oil
- 1 small – medium onion
- 2 cups of fresh sliced crimini mushrooms ( but you can use your favorite kind)
- 1 – 1 1/2 cup red pepper (diced – 1” pieces)
- 2 medium – large cloves garlic (minced)
- 1/4 cup chopped fresh parsley
- 1 1/4 cup crumbled goat cheese
- 1/2 tsp paprika
Preparation
- Preheat oven to 400 degrees F
- In a mixing bowl, beat the eggs with milk, salt and pepper until fluffy. Set aside
- In a cast iron pan, sauté onions and garlic.
- Add the sliced mushrooms and the diced red pepper to the onions and garlic. Sauté for 3-4 min.
- Stir in 1-2 Tbsp of harissa to taste.
- Stir in chopped parsley. Sauté for 1-2 minutes.
- Spread the sautéed vegetables out into an even layer.
- Sprinkle the goat cheese evenly across the top of the vegetables.
- Re-whisk the eggs until fluffy, then pour eggs evenly over the top of the other ingredients, tilting the pan in each direction to make sure all ingredients are evenly covered with egg.
- Cook for 2 minutes until the edges begin to solidify and brown a bit.
- Sprinkle the paprika lightly across the top of the eggs.
- Place the frittata carefully in the oven. Bake for about 10 minutes, until a knife inserted in the center comes out clean.
- Remove from the oven and allow the frittata to cool for a few minutes.
NOTE: if baking in a casserole dish:
7. Oil the bottom of a casserole dish.
8. Spread the vegetables evenly across the bottom of the casserole dish.
9. And follow the rest of the directions, only in the casserole dish.