Feta and Pepper Frittata
Brighten up your brunch table with this vibrant Feta and Pepper Frittata, a savory dish brimming with Mediterranean flavors and colorful bell peppers. This quick and easy recipe combines fluffy eggs, sautéed red, yellow, and green bell peppers, and tangy crumbles of feta cheese, all seasoned with garlic and a sprinkle of fresh parsley. Perfect for a crowd-pleasing weekend breakfast or a light lunch, this oven-baked frittata offers a balance of creamy, cheesy texture and sweet caramelized vegetables. Ready in just 30 minutes, this one-pan dish is as simple to prepare as it is delicious, while being packed with protein and nutrients. Serve it warm from the skillet with crusty bread or a crisp green salad for a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 2 cloves garlic
- 0.5 cup feta cheese
- 2 tablespoons fresh parsley
Instructions
Preheat oven to 375°F (190°C) and place the rack in the center of the oven.
Crack the eggs into a large bowl and whisk them together with the milk, salt, and black pepper until well combined. Set aside.
Dice the red, yellow, and green bell peppers into small, even-sized pieces. Mince the garlic and finely chop the fresh parsley.
Heat the olive oil in an oven-safe, nonstick skillet (10-12 inches) over medium heat.
Add the diced bell peppers to the skillet and sauté for 5-7 minutes, stirring occasionally, until they soften and start to caramelize.
Add the minced garlic to the peppers and continue cooking for another 1 minute until fragrant.
Pour the egg mixture over the peppers in the skillet, making sure the peppers are evenly distributed.
Sprinkle the feta cheese evenly over the top and cook on the stovetop for 2-3 minutes until the edges of the frittata begin to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center of the frittata is set and no longer jiggly.
Remove the skillet from the oven and let the frittata cool for 2-3 minutes before garnishing with chopped fresh parsley.
Slice into wedges and serve warm. Enjoy your delicious Feta and Pepper Frittata!
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1560 mg | 520% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 13.0 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 730 mg | 56% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1742 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
