Blistered Shishito Pepper, Tomato, Avocado & Goat Cheese Frittata

Written By Melissa Guzowski

While wondering what to do with my leftover blistered shishito peppers one morning, this fritatta was born. Bitter, acidic and creamy in all of its open face glory. Usually, that’s what happens with our eggs in the morning- we throw in whatever we have. This one was certainly worth repeating.

If you want to make this and you don’t have blistered shishito peppers leftover, they are extremely easy to make and can be made in the same pan before adding the egg mixture in. Simply heat a cast iron pan on the stove top and toss in the peppers until they form brown and black blisters along the sides, turn to blister on all sides and remove from the pan. You may then use that same pan to make your frittata in - just throw in the butter and get started!

An easy quick breakfast that can feed the whole house in 20 minutes. When we cook peruvian food I usually serve it with blistered shishito peppers, so the next morning this is a household favorite that uses up some of the leftovers. If you’re frittata hasn’t browned enough on the top after 10 minutes in the oven, put it on broil for a couple of minutes to get a nice brown crispy finish on top. Simple, fast & delicious breakfast with a power punch of flavors!