Bell Pepper Frittata

Bell Pepper Frittata

5 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
susiedoozie
Recipe by  susiedoozie

“This is an attractive and easy meal to make. It tastes good with a side of spinach cooked in sesame oil.”

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Ingredients

Adjust Servings

Original recipe yields 1 serving

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat the butter in a skillet over medium heat until the foam subsides, and cook and stir the onion and tomato until the onion is translucent and the liquid from the tomato has evaporated, about 8 minutes. Transfer the tomato and onion to a bowl. Pour the beaten eggs into the cooked vegetables, and stir in tarragon, basil, salt, black pepper, and Cheddar cheese until thoroughly combined. Pour the egg mixture into the red bell pepper, and set into a small baking dish, standing upright. Cover the dish and pepper with foil.
  3. Bake in the preheated oven until the pepper is tender and the eggs are set, about 55 minutes.

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Reviews (5)

Rate This Recipe
Flying Wizard
4

Flying Wizard

Very Nice! While I kept faithfully to the ingredients, I changed up the presentation and cooking method. First, I couldn't find any red bell peppers I liked, I used orange - the recipe works with any bell pepper. And instead of putting the mixture into a whole bell pepper, I cut the peppers in half lengthwise, so the egg part is more visible. I think its prettier presentation. I also used crumpled foil to keep the peppers from rolling when putting in or taking out of the oven. All in all, a great idea - I will put this on my regular rotation!

scover
1

scover

This was a simple recipe that turned out very tasty. My whole family like it including my two young children. A nice change from other stuffed pepper recipes! The only change I made was increasing the amount of cheese - which I would highly recommend.

cschwem
0

cschwem

Love this! And it's a great way to add both protein and veggies to your diet at breakfast time. I made several and reheated them over the next couple of days to have a quick, veggie-filled breakfast before work each morning.

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Nutrition

Amount Per Serving (1 total)

  • Calories
  • 307 cal
  • 15%
  • Fat
  • 20.4 g
  • 31%
  • Carbs
  • 15.1 g
  • 5%
  • Protein
  • 16.6 g
  • 33%
  • Cholesterol
  • 449 mg
  • 150%
  • Sodium
  • 626 mg
  • 25%

Based on a 2,000 calorie diet

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