Red Bell Pepper Frittata
Brighten your breakfast table with this savory and satisfying Red Bell Pepper Frittata, a wholesome dish that combines vibrant vegetables, creamy eggs, and rich Parmesan cheese. Loaded with sautéed red bell peppers, caramelized onions, and a hint of garlic, this frittata is baked to golden perfection in a single skillet, making it a simple yet impressive recipe for brunch or a light dinner. With fresh parsley and a touch of black pepper to enhance the flavors, it strikes the perfect balance between hearty and fresh. Ready in just 35 minutes, this oven-baked frittata is not only easy to prepare but also packed with protein and nutrients, making it a nutritious meal option for any time of the day. Serve it warm, paired with a crisp side salad or a slice of crusty bread, for a dish that’s as versatile as it is delicious.
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Recipe Information
Ingredients
- 2 medium red bell peppers
- 1 medium yellow onion
- 2 tablespoons olive oil
- 8 large eggs
- 0.25 cup milk
- 0.33 cup grated Parmesan cheese
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cloves garlic
Instructions
Preheat your oven to 375°F (190°C).
Remove the stems, seeds, and membranes from the red bell peppers, then thinly slice them. Peel and thinly slice the yellow onion as well.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat. Add the sliced red bell peppers and onion. Sauté for 6-8 minutes, stirring occasionally, until they soften and become slightly caramelized.
Mince the garlic and add it to the skillet. Cook for an additional 1-2 minutes until the garlic is fragrant. Remove the skillet from the heat.
In a mixing bowl, whisk together the eggs, milk, grated Parmesan, salt, black pepper, and chopped parsley until well combined.
Drizzle the remaining 1 tablespoon of olive oil into the skillet, ensuring the sides and bottom are coated. Pour the egg mixture over the sautéed vegetables and gently stir to distribute the ingredients evenly.
Place the skillet in the preheated oven. Bake for 15-20 minutes, or until the frittata is set in the center and slightly golden on top.
Carefully remove the skillet from the oven. Allow the frittata to rest for 5 minutes before slicing into wedges.
Serve warm with additional parsley or grated Parmesan on top, if desired.
Nutrition Facts
Calories |
1139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1520 mg | 507% | |
| Sodium | 3006 mg | 131% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 26.2 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 663 mg | 51% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1719 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.
