Roasted Red Pepper and Fresh Herb Frittata

Ingredients

• 1 pinch pepper black generous freshly ground
• 2 tablespoons chives chopped
• 12  eggs beaten
• 12 servings basil leaves fresh for garnish
• 2 teaspoons basil leaves fresh chopped
• 2 tablespoons parsley leaves fresh chopped
• 0.5 cup goat cheese crumbled
• 3 tablespoons olive oil 
• 2 teaspoons oregano leaves fresh chopped
• 0.5 cup roasted peppers red sliced
• 2 teaspoons salt 

Equipment

• frying pan
• oven
• spatula

Directions

1. Preheat the oven to 350 degrees F.
2. Pour the oil into a 10-inch nonstick skillet and place over medium high heat for 2 minutes. Meanwhile, add the salt, pepper, parsley, chives, basil and oregano to the eggs and beat well.
3. Pour the egg mixture into the hot skillet, reduce the heat to medium and cook about 3 minutes, occasionally pulling the egg away from the sides of the pan.
4. Add the red peppers and goat cheese, remove the skillet from the heat and slide it into top half of the oven. Cook until the center of the frittata is set, about 12 to 15 minutes.
5. Remove from the oven and let cool 10 minutes. Slide the spatula around the edges of the pan, working underneath the frittata a bit. Shake the pan to loosen the bottom and gently slide onto a serving platter. Slice into 12 wedges, garnish with basil leaves and serve.