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…
- 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
- Beat the eggs in a bowl with a pinch of salt and freshly ground pepper. Add in the tarragon leaves.
- Turn on the grill so it's ready.
- 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.
- 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.
- Let cook there until the egg fluffs ups.
- Let cool for few minutes - or completely - before serving.