Ingredients
- 8 large eggs
- 1/3 cup Greek yogurt or plain yogurt, heavy cream, or milk
- 2 large jarred roasted red peppers or homemade roasted peppers
- 1/2 cup marinated artichoke hearts 100 grams
- 10 fresh basil leaves
- 4 oz soft goat cheese 120 grams
- 1/3 cup shredded mozzarella 50 grams
- 1/2 tsp kosher salt 1/4 tsp if using fine salt
- 1 tbsp unsalted butter or olive oil
Instructions
- Preheat the oven to 390°F (200°C or 180°C fan).
- Grease a 10-inch round glass baking dish with butter or olive oil.
- Beat the eggs with Greek yogurt and salt.
- Chop up the roasted peppers and marinated artichokes into small bite-sized pieces and finely slice the basil leaves.
- Pour the egg mixture into the baking dish, and add the chopped roasted peppers, chopped marinated artichoke hearts, and basil. Use a spatula to distribute the ingredients evenly so you can get a bit in each bite. Then, add the soft goat cheese in small bits evenly distributed.
- Top it with the shredded mozzarella.
- Bake at 390°F (200°C or 180°C fan) on the middle rack for about 18-20 minutes until golden and cooked through (might take less or more time depending on your oven and the baking dish you use). Take it out and let it rest for about 5 minutes before slicing into it and serving it.
Notes
Note: You can tell the frittata is cooked when it’s lightly golden on the surface (particularly around the edges) and the middle is set/firm. If you press in the middle of the frittata (very gently) with your finger, it should feel firm. You can also insert a toothpick or knife in the center and if it comes out clean or with just a bit of moisture (but no egg), then it’s done.