Onion and Pepper Frittata
Whip up a vibrant and hearty Onion and Pepper Frittata, the perfect dish for breakfast, brunch, or even a light dinner. This oven-baked egg creation combines the caramelized sweetness of yellow onions with the bold, colorful crunch of red and green bell peppers, all elevated by hints of garlic and a gooey layer of melted cheese. With its golden, fluffy texture and rich flavor, thanks to a blend of eggs and whole milk, this frittata is as versatile as it is delicious. It's cooked to perfection in just one oven-safe skillet, making cleanup a breeze. Garnish with fresh parsley for a bright, herby finish, and serve it warm for a satisfying, protein-packed meal. Whether you're feeding the family or meal-prepping for the week, this Onion and Pepper Frittata is sure to be a hit! Keywords: onion and pepper frittata, easy frittata recipe, brunch ideas, skillet frittata, vegetable frittata.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 3 tablespoons Whole milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 medium-sized (thinly sliced) Yellow onion
- 1 medium-sized (thinly sliced) Red bell pepper
- 1 medium-sized (thinly sliced) Green bell pepper
- 2 cloves (minced) Garlic
- 0.5 cups Shredded cheese (cheddar or mozzarella)
- 2 tablespoons (chopped) Fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat the olive oil in a 10-inch (25 cm) oven-safe skillet over medium heat.
Add the sliced onion to the skillet and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes.
Add the red and green bell peppers to the skillet and sauté for an additional 5 minutes, until the vegetables are tender and slightly caramelized.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Spread the onion and pepper mixture evenly across the bottom of the skillet.
Pour the egg mixture over the vegetables, tilting the skillet slightly to ensure the eggs distribute evenly.
Sprinkle the shredded cheese evenly on top of the egg mixture.
Cook on the stovetop for 2-3 minutes, just until the edges begin to set, then transfer the skillet to the preheated oven.
Bake the frittata in the oven for 12-15 minutes, or until the center is set and the top is golden.
Remove the skillet from the oven and let the frittata cool for 5 minutes.
Garnish with chopped fresh parsley, if desired.
Slice into wedges and serve warm.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 1993 mg | 87% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 15.4 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 688 mg | 53% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1280 mg | 27% | |
*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.
