Pepper, Onion & Goat Cheese Frittata


  • 1 TBS extra-virgin olive oil
  • ½ medium yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp roughly chopped fresh rosemary
  • ½ tsp red pepper flakes
  • ½ cup jarred fried peppers, roughly chopped
  • 1 cup jarred roasted red pepper strips (not oil packed)
  • 2 TBS chopped fresh flat-leaf parsley
  • Salt
  • Freshly ground black pepper
  • 2 cups liquid egg substitute
  • 2 oz goat cheese


  • Preheat the oven to 475 and adjust the rack to the top third of the oven.
  • Heat a 10” nonstick ovenproof pan over medium-high heat.
  • Add the olive oil and onion; sauté the onion until it is soft, about 3 minutes.
  • Add the garlic and cook another 2 minutes.
  • Add the rosemary, red pepper flakes, peppers and parsley; stir until combined.
  • Add salt & pepper to taste.
  • Meanwhile, in a medium bowl, add the egg sub and season with salt & pepper to taste.
  • Pour the egg mixture into the pan; stir eggs until they begin to solidify.
  • Incorporate half of the goat cheese into the eggs.
  • Dot the remaining goat cheese over the eggs.
  • Transfer the pan to the oven.
  • Bake for 5 to 6 minutes or until eggs are completely and the cheese is browned.
  • Remove from oven, run a spatula around the perimeter and bottom of eggs.  Slide onto plate and cut into quarters.  Serve.

Yields 4 servings

DiSpirito, Rocco.  “Now Eat This! Diet”. New York: Grand Central Life & Style, 2011.

About formerfatbitch

I'm a former fat bitch on the path towards becoming a healthy bitch and I'm taking everyone along for the ride with me so saddle up!
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2 Responses to Pepper, Onion & Goat Cheese Frittata

  1. A Tablespoon of Liz says:

    This looks so good! Goat cheese is one of my favorite things ever!

  2. It’s truly amazing and it only takes about 15 minutes to whip up… I cannot recommend this recipe enough!

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