Roasted red pepper and goat cheese frittata

    35 min

    A mixture of cream and eggs are poured over sliced potatoes and roasted red peppers in a pan, then topped with goat cheese and browned under the grill. A sprinkling of fresh basil gives this pretty dish extra flavour and colour.

    4 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 6 small potatoes, thinly sliced
    • 200g diced roasted red pepper
    • 2 tablespoons minced garlic
    • salt and pepper to taste
    • 1/2 teaspoon minced fresh basil
    • 6 eggs
    • 80ml double cream
    • 75g goat cheese, crumbled

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the grill and set the oven rack on the top shelf nearest the heat source.
    2. Heat the olive oil in a pan over medium heat; arrange the potatoes in the hot pan in an even layer. Cover and cook the potatoes until they start to turn tender, about 10 minutes. Stir in the red peppers and garlic; sprinkle with salt and pepper. Cook and stir the potato mixture until the garlic begins to soften, about 2 minutes. Add basil and cook the mixture, stirring occasionally, until the basil has softened, about 2 more minutes.
    3. Whisk the eggs and cream together in a bowl; pour the egg mixture over the vegetables in the pan. Sprinkle goat cheese on top, cover the pan and reduce the heat to low. Cook until the eggs are set but not dry, 3 to 5 minutes. Uncover the pan and place it under the grill until the top of the frittata has browned, about 2 minutes.

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    Reviews in English (9)


    I made this as the Exchange group recipe for the week of March 8th. I chose to interpret "crumbled goat cheese" as "feta" even though I know that's not what the recipe intends. Hey, feta came from a goat too, I'm not ashamed! I had to sub dried basil for the 1/2 tsp. of fresh. I used 1/4 tsp. of dried, and it was undetectable. I've made similar frittatas and always use milk where this recipe uses cream. I believe the cream does add a richer feel to the overall end product, though I'm not sure the difference is enough, to me, to justify the caloric difference. Overall we liked this. Any recipe that starts with the smell of frying potatoes is a winner in my house, and this was no exception. If I made this again -- and I might, we do love a frittata around here -- I would add sliced white or yellow onions to the potatoes in the initial cooking step, so that they'd brown and caramelize along with the potatoes. (Thought about doing that this time but since I was participating in a group thing, I didn't! Kind of wish that I had!) Thanks for the recipe, we enjoyed it  -  10 Mar 2010  (Review from Allrecipes US | Canada)


    I also thought it was a bit bland, needing something else. I had to use a small russet (baking) potato, half&half (light) cream instead of heavy, & since I had no fresh nor dried basil, I whisked a pinch of basil-heavy pesto into the eggs. I used 1/2 creamy goat cheese & 1/2 (cow's milk) feta. I suspect Dave was inspired by the famous Spanish tortilla, which is a sliced potato (& onion) omelette - that too can be considered bland, but somehow it works better than this frittata. The roasted red bell peppers were the best part, to me. I served this for breakfast with a side of sauteed grape-sized tomatoes.  -  15 Mar 2010  (Review from Allrecipes US | Canada)


    I made this for dinner tonight to try something different and as part of the recipe group, and actually found it quite tasty! Made a few changes though. 1 1/2 red bell peppers that I roasted gave me about 1 1/4 cup of chopped red pepper, so I threw it all in. Also added about 3/4 cup sliced baby bella mushrooms that needed to be used, spiced the potatoes with paprika and red pepper flakes, used skim milk instead of heavy cream and added the fresh chopped basil to the finished product after broiling. Basil's flavor cooks right out of it if it's cooked too long! I had to cook this in a smaller pan since I don't have a cast iron skillet, so I cut back a bit on the potatoes, but left everything else the same (next time I think I'll throw some red onion in as well!). The creaminess of the goat cheese really made this dish shine; make sure you let it get nice and brown before taking it out of the oven! I think it will be a new family favorite!  -  10 Mar 2010  (Review from Allrecipes US | Canada)