Herby Red Bell Pepper Baked Frittata Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8
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Calories
158 kcal
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Course
Breakfast
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Cuisine
International
Herby Red Bell Pepper Baked Frittata Recipe
Description
The Herby Red Bell Pepper Baked Frittata Recipe combines sautéed red onion, diced red bell peppers, and halved cherry tomatoes with a fluffy egg base beaten with milk and fresh mozzarella chunks. The addition of fresh cilantro, parsley, and chives infuses the frittata with bright herbaceous notes, while Tabasco sauce offers a mild spicy kick. Cooking in an oven-safe skillet lets the eggs set evenly with a golden top while retaining moisture inside.
Texturally, the softened vegetables contrast with the creamy melted mozzarella, creating complexity in each bite. The tomatoes may release some juice during cooking, which can either be absorbed back or lightly dabbed if excessive. The versatile nature of this frittata allows substitution of veggies or cheeses based on preference.
Serve it warm, sliced into wedges alongside a simple green salad or crusty bread for a satisfying meal. It also holds well for leftovers at room temperature for a few hours, making it suitable for casual gatherings or meal prep.
Variations in herbings such as basil or tarragon can be made, and different cheese types like goat cheese or pepper jack provide alternative flavor profiles. If liquids accumulate after baking, allow resting time or gently blot before serving.
Ingredients
- 1 tablespoon canola oil
- 1 red onion diced
- 2 small bell pepper seeded and diced, red
- 1 pint cherry tomato halved
- kosher salt to taste
- black pepper to taste, cracked
- 8 large egg
- ⅓ cup milk
- 4 oz fresh mozzarella torn into chunks
- ¼ cup cilantro chopped, fresh
- ¼ cup parsley chopped, fresh, curly
- ¼ cup chive chopped, fresh
- 1 tablespoon Tabasco sauce
Instructions
- Preheat oven to 400 degrees. Heat a 12-inch oven-safe skillet over medium-high heat and add the canola oil. Add the red onion and bell pepper and cook until softened, around 5 minutes. Add the tomatoes, sprinkle with salt and pepper and briefly toss with the onions and peppers, then let sit and cook for an additional 5 minutes. Remove skillet from heat.
- In a large bowl, add the eggs, milk, mozzarella, herbs, and TABASCO® Sauce. Whisk vigorously until mixture is frothy, then pour into the skillet and gently stir to distribute evenly over the vegetables. Sprinkle once more with salt and pepper and place in the oven to bake for 23-25 minutes, or until golden on top and set in the center. Remove from oven and let sit for 5 minutes before cutting and serving. Enjoy!
Notes
- Swap vegetables like zucchini, squash, eggplant, or swiss chard as desired.
- Use different herbs such as basil, dill, or tarragon in place of cilantro, parsley, and chives.
- Cheese alternatives like goat cheese or shredded pepper jack can substitute fresh mozzarella.
- Some liquid on top after baking is normal due to tomato ripeness; it may absorb back or be carefully dabbed off.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 198mg | 66% |
| Sodium | 217mg | 9% |
| Potassium | 292mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1490IU | 30% |
| Vitamin C | 43mg | 48% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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