And you know why? Because it's just so obvious.
We don't know how you feel about Goat Cheese (Chevre). Don't know if you know what it is or what it tastes like, but we're here to tell you it's a wonderful cheese to work with in the kitchen. It's favorably known for it's pleasant tang and creamy texture and can be found in anything from salads to cheesecakes!
For us, getting a speck of goat cheese with each bite is as exciting as getting a chocolate chip in every bite of a cookie. The cookie itself is worth our attention for sure, but let's get real shall we, everybody's eating the cookie for the chocolate. We KNOW we are not alone in this...........
We certainly aren't comparing goat cheese to chocolate - that's preposterous - but in this frittata, you're going to want a little cheese surprise in every bite you take!
Goat Cheese Frittata
4 Large Eggs
One Medium Sized Yellow Squash, chopped in one-inch pieces
1/2 Medium Red Onion, chopped in one-inch pieces
One Red Bell Pepper, chopped in one-inch pieces
One Cup Sliced Baby Bella Mushrooms
2 Tablespoons Milk
1/8 Teaspoon Chili Powder
2 Ounces of Goat Cheese
Salt and Pepper to taste
Preheat oven to 425 degrees. In a small bowl, toss vegetables with olive, salt, and pepper. Spread evenly on cookie sheet and place in hot oven. Roast for approximately 20-25 minutes until veggies are cooked.
Preheat broiler. Whisk the eggs, milk, chili powder, and another pinch of salt and pepper in a medium bowl and blend. Set aside.
Pour some olive oil into your cast-iron skillet - enough to coat - and warm to medium heat. Add the roasted vegetables to the skillet when warmed, then pour the egg mixture over the vegetables. Cook for a few minutes just until the eggs start to set. Crumble the goat cheese over the eggs and vegetables. Reduce the heat and cook until it is almost set but the top of the frittata is still a little runny - 2-3 minutes. Place the skillet under the broiler and watch it closely. You want to broil the top so it's set and golden brown. Remove from oven, let cool a minute or two, then remove the frittata from the skillet using a spatula. Cut into triangles and serve.
This heats magnificently the next day.