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Frittata from Sarah

May 2, 2011
I tell you, after reading this, I think I’m never going to have to try to flip an omelet again!  Read on:
When people find out that I’m feeding my family a mostly vegetarian diet, they always ask, “How do you get enough protein?”  It’s a great question that I enjoy answering because it’s so easy!  And I love the challenge of filling up our meals with necessary grams of protein without (always) turning to meat to do so.  Some of my favorite sources include beans, dark leafy greens, nuts, cheese (yum!) and eggs.  So, this recipe is featuring eggs in my new favorite form – the surprisingly easy, and fancy-enough-for-company frittata!
Red Pepper Frittata
olive oil
1 onion, thinly sliced
1 jar of roasted red peppers
kosher salt
10-12 large eggs
big handful of fresh Italian parsley, chopped
black pepper
goat cheese
Start off with heating your oven up to 375 or 400.  Get out your trusty cast iron skillet and pour in a couple tablespoons of oil.  Throw in your onion and let it start to get tender.  Then run your knife through the red peppers so you don’t have any huge sections and add those in once the onions are almost soft.  Season the veggies.  Whisk up your eggs, season those and mix in the parsley.  Pour that over the veggies into the skillet, give it just one stir and then crumble the cheese over the top.  Now transfer the skillet into your hot oven and bake it for 15-20 minutes until the middle is set and the top has a nice golden look to it.  Try it for a fancy brunch or just a fun and simple supper.  I promise – you will love this!
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