From “The Vibrant Life: Eat Well, Be Well” by Amanda Haas
The other day, my friend Amanda Haas stopped by my New York City apartment to make me the most incredible frittata — see our video here! So I just had to share the amazing recipe, which comes from her new cookbook, The Vibrant Life: Eat Well, Be Well. Check it out below.
Perfect fast breakfast for 1 or 2. Add what you like to make it your own!
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
1 Tbsp. olive oil
2 Tbsp. diced yellow onion
3 eggs
Kosher salt
Freshly ground pepper
2 Tbsp. diced roasted red pepper
2 oz. goat cheese, crumbled
2 Tbsp. chopped fresh basil
Directions
In a small nonstick skillet over medium heat, warm the oil. Add the onion and cook, stirring frequently, until softened, about 5–7 minutes. Spread the onions out evenly on the bottom of pan. Reduce the heat to low.
Whisk the eggs until combined, adding a pinch of salt and fresh grinding of pepper. Slowly pour the eggs into the pan, covering the onions. Swirl the eggs around the pan to create an even layer. Sprinkle the red pepper evenly over the top. Once the eggs are set, use a silicone spatula to scrape around the edge of the eggs, allowing the raw eggs to slide underneath the cooked eggs.
Repeat until the eggs are set, about 2 minutes.
Sprinkle goat cheese and basil over the top, then slide the frittata onto a plate or fold in half like a traditional omelette.
This originally appeared on Medium.com
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