- 8 eggs
- 2 tablespoons finely chopped fresh oregano
- 1/2 teaspoon potassium chloride salt substitute (optional)
- 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 (or better use a lower-sodium goat cheese alternative)
Directions:
1. Position rack in upper third of oven; preheat broiler.
2. Whisk eggs, oregano, salt substitute 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.
3. 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.
Tip:
MAKE AHEAD TIP: Let cool, cover and refrigerate for up to 1 day; serve cold.
