(Serves 6)



8 eggs

2 tablespoons finely chopped fresh oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons extra-virgin olive oil

1 cup sliced red bell pepper

1 bunch scallions, trimmed and sliced

1/2 cup crumbled goat cheese



Position rack in upper third of oven; preheat broiler. Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.



Make ahead: Let cool, cover and refrigerate for up to 1 day; serve cold.


Nutritional Information:

Per serving: calories 179; fat 13 g; sat fat 4 g; cholesterol 286 mg; carbs 4 g; protein 11 g;fibre 1 g; sodium 326 mg; potassium 200 mg; vitamin C 60%; selenium 31%; vitamin A 25%

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