The original recipe from Whole Foods can be found here.
This was one of the demo recipes that Jill and I saw on Monday. Jill made it that very night and raved about it so I knew I needed to make it to. I had this last night for dinner. Yum. I also had a crazy cool dessert but I will share that later. I’ll give you a hint – it has something to do with chocolate.
Goat Cheese Zucchini Onion Red Pepper Frittata
Ingredients
- 3 whole eggs
- oregano, salt & pepper, to taste
- 2-3 teaspoons olive oil
- 1 small zucchini, sliced thinly (I cut it in half and did half-moon shapes)
- 1/2 small red onion
- 1/2 medium red pepper, sliced up
- 1/4 cup goat cheese
- a few scallions, sliced
Directions
- Beat the eggs together with the oregano, salt, and pepper. Set aside.
- Heat the olive oil in a metal pan over high heat. Add the zucchini, onion, and red pepper. Saute for 2-3 minutes. Reduce heat to medium.
- Add the eggs (do not mix it up). Cook it for another 3-4 minutes, or until the eggs start to firm up.
- Turn the broiler on high. Sprinkle goat cheese and scallions on the frittata and put it under the broiler (in the pan – make sure you don’t use one with a plastic handle) for another 2-4 minutes, or until it starts to brown.
- Serve plain, with a salad, or of course organic ketchup (click for my recipe).
I had half of this guy for part of my dinner and Bobby had the other half when he got home from band practice. Silly boy decides to tell me now that he doesn’t like goat cheese. What is up with that? I love goat cheese. You could have this for leftovers and I think it would also make a wonderful breakfast.
What is your favorite cheese? I think mine might be raw blue cheese, but this goat cheese is a close second.
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I love goat cheese! It took me a while to get to that point, it I love how just a little bit goes a long way
Hmm…my fave cheese may be aged cheddar. But cottage cheese is a close second 
definitely goat cheese. i love how it can be both sweet and savory.
this is a great recipe! i never make frittatas, but maybe this was the inspiration i needed.
Does Tofutti cream cheese count? How ’bout tofu ricotta
I have never really been a cheese fan even before I was vegan, and goat cheese is the worst offender in my book! I tried to like it, I really did, but it just tasted like a goat smells, if that makes sense.
Thanks for your comment on my blog!
I love this recipe, I make a similar dish but will try this one too…
My favorite cheese? Difficult! Maybe goat cheese…or a good old parmesan, or buffalo mozzarella…;)
xxx Julia
That looks fantastic!
Goat cheese and super sharp cheddar are tied for my favorites!
Mmm I love frittatas! I haven’t had goat cheese often, but I think I really like it!
Stop by my blog for a surprrrise!
I don’t usually eat eggs but that looks amazing!
I’m not a HUGE fan of goat cheese, but I bet this recipe would be great with a sub of feta!
Also, thanks for the guest post offer! I’ll definitely get on that
oh I LOVE goat cheese
sooooooooooo creamy!
and I love fontina……..soooooooooooooo melty
and I love all of them…but goat cheese wins. Hands down!
That dish would make a wonderful lunch or breakfast..or snack…or ANYTIME!
it loooks FAB YOU LOUS
This sounds and looks delicious! I love any type of cheese. Honestly. I have bought some really good raw cheeses lately… Goat cheese is definitely up there on my list of favorites. But there are so many ways to enjoy just a tiny bit of cheese…
(I’m really trying hard not to go overboard with my cheese consumption….).
Thanks for sharing this great dish. Now I REALLY want to check out a WF cooking class…
Wow, that frittata looks awesome!! I am pretty much in love with every cheese…ever. I love a good brie and I loooove a creamy blue.
UMM gouda, havarti, brie, provolone, ha i could go onnnn and on! That class sounded so fun!
I love goat cheese though I have not had it in awhile. Though that is the only cheese I have ever really liked… never been a real cheese person.
i was thinking of making a frittata tonight!!! my fave cheese is buffalo mozzerella. the kind i would get fresh in italy!
really just like melted mozz, but also swiss. not a fan of tangy cheese much like feta. never had blue!