Allessio's Frittata - Tomatoes and Sweet Peppers

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"A simple delicious frittata with a little heat to it. I bake it in the oven at 325, i find it easier, however whichever you prefer"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (164.8 g)
  • Calories 144.9
  • Total Fat - 7.9 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 213.7 mg
  • Sodium - 287.8 mg
  • Total Carbohydrate - 6.1 g
  • Dietary Fiber - 1.8 g
  • Sugars - 2.4 g
  • Protein - 12.3 g
  • Calcium - 140.3 mg
  • Iron - 1.7 mg
  • Vitamin C - 10.8 mg
  • Thiamin - 0.1 mg

Step 1

Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onions and cook for 4 minutes or until the onions are transparent. Add the sweet and hot pepper, and the tomatoes; cook for 2 to 3 minutes and let cool in the pan.

Step 2

Crack the eggs into a bowl and beat in the cheese and salt. Add the cooled sautéed onions to the egg mixture and stir well. Wipe out the frying pan with a paper towel and add 1 teaspoon of olive oil to the pan. Heat the oil and then pour the egg mixture into the pan. Cover and cook for 5 or 6 minutes. When the liquid is set and the frittata moves easily in the pan, put a large plate over the pan and flip the frittata out onto the plate. Add another teaspoon of olive oil to the pan and carefully slip the frittata back in to cook the other side. Cover and cook for another 4 to 5 minutes.

Step 3

If cooking in the oven, preheat to 325, dont cover and just place in oven for approx 20 min or desired doneness. I put extra parmesan over the top for the last 5 minutes.

Step 4

Slide the frittata onto a serving platter; slice into wedges and serve immediately.

Tips & Variations


No special items needed.

Daily Inspiration

What a great breakfast we had this morning. It's hard to get hubby to eat eggs these days, but he really liked this frittata. The only change I made was to use green onions vs. regular onions -- just our preference. This was actually very easy to make so it will definitely be made again. : )

(6 Nov 2020)

ForeverMama

Breakfast for dinner is considered a fun treat here at our house and this recipe sure was enjoyed! I did however, turned it into a large omelet per my husband's request which we sliced sort-a-like a jellyroll cake. I also added some cilantro to the mix, as I needed to use it up and it sure tasted good in this "Frittata". Thank you, Marra, for sharing!

review by:
(21 May 2020)

TeresaS

We loved the frittata...I cut it in half for the two of us and used a smaller pan...I also added an extra egg...we enjoyed the touch of heat...I cooked mine in the oven also...it came out perfect...made for FYC tag game...

review by:
(2 Sep 2019)

Gerry

I have to agree with your previous reviewers, it makes for a wonderful Sunday Brunch. Love when I find great recipes using my freshly picked from the garden veggies. Other than using the shredded cheese I had on hand I made as posted. I found the oven superior to stovetop. Makes it super easy.

review by:
(25 Aug 2019)

Bergy (RIP" Forever in our Kitchen)

I sure enjoyed my Sunday Brunch. The small hot pepper gave it that special boost. Sunday will see the recipe repeated The frittata puffed up beautifully.

(11 Aug 2019)

ellie

This was wonderful - I admit I didn't measure the veggies - just used one onion, one red bell pepper, one tomato and 1 red jalapeno. I also probably used more cheese than suggested. I also loved making this in the oven -- so easy! Thanks for sharing!

review by:
(26 Apr 2015)