Tarragon, Roasted Peppers and Goat’s Cheese Frittata

Tarragon, Roasted Peppers and Goat’s Cheese Frittata

I love goat’s cheese. And I am craving cheese so much these days. I wanted to try adding some herbs to a roasted peppers and goat’s cheese omelette or quiche.

I decided to try a mashup of an omelette aux herbes fines with a Goat’s Cheese and Roasted Bell Pepper frittata. I added parsley, chives and tarragon. The tarragon was star of the show. So much so that I realised I need more of the tarragon and to leave out the other two. I also used leek rather than onion because it’s sweeter and I love the sweetness of the peppers, leeks and tarragon against the sharpness of the cheese.

Give this Tarragon, Roasted Peppers and Goat’s Cheese Frittata a go – it’s good.

It can be eat warm or cold – so it does make for a good make-ahead breakfast for the next day. Personally though I wouldn’t leave it longer than that to eat.

I think it’s fair to say this vegetarian frittata is a more heart-healthy option than the hard cheese and meat containing Irish Breakfast Frittata – which is good. But it’s always nice to have options. Can I tag it heart-healthy though? I’m not sure…

ingredients for tarragon, roasted bell peppers and goat's cheese frittata
Eggs, Goats Cheese, Roasted Bell Peppers, Leeks, Tarragon (with some more optional herbs) and salt & pepper.

Tarragon, Roasted Peppers and Goat’s Cheese Frittata

Serves 2


  • 2 bell peppers, roasted, skinned, de-stalked and de-seeded, and sliced
  • 1 leeks, trimmed and sliced
  • 3 sprigs of tarragon, leaves only
  • 4 large (jumbo) eggs
  • salt and pepper
  • 60 - 75g goat's cheese
  • olive oil and/or a knob of butter


  1. Beat the eggs in a bowl with a pinch of salt and freshly ground pepper. Add in the tarragon leaves.
  2. Turn on the grill so it's ready.
  3. Heat a little oil or knob of butter in a frying pan. Add in the leeks and fry gently for a couple of minutes until it has softened a little and have a shiny slightly translucent look. Add in the sliced roasted peppers and stir around.
  4. Turn the heat on high. Pour in the egg mix. Move the pan around so it goes everywhere. Scrape the cooked egg from the bottom, moving the pan a little so that the space fills with liquid. Do this 5 or 6 times. Dot the pan with clumps of goat's cheese and then let it cook for another minute on the hob before putting the pan under the hot grill.
  5. Let cook there until the egg fluffs ups.
  6. Let cool for few minutes - or completely - before serving.

roasted peppers and goat's cheese frittata on stove
Leave to cool for at least 10 minutes. Can be ate warm or cold.
Roasted Peppers and Goat's Cheese Frittata with a bit of salad and some roast potatoes
I love this. Tarragon, Roasted Peppers and Goat’s Cheese Frittata with a bit of salad and some roast potatoes. Yummy, healthy, veggie lunch.