Imagine a breakfast so delectable, so perfectly balanced, that it transforms an ordinary morning into a culinary adventure. This Red Peppers and Peas Frittata isn't just a meal—it's a flavor explosion that combines the vibrant sweetness of bell peppers, the delicate pop of fresh peas, and creamy, golden eggs into one spectacular dish. Whether you're a busy professional, a weekend brunch enthusiast, or someone who craves restaurant-quality meals at home, this frittata promises to be your new go-to recipe that will impress family and friends with minimal effort.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 6 large eggs
- 1 cup red bell peppers, diced
- 1 cup peas
- 1/2 cup onion, chopped
- 1/2 cup milk
- 1 cup shredded cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the middle of the oven.
- In a large mixing bowl, crack the 6 large eggs and whisk them thoroughly. Add the milk, salt, and pepper. Whisk until the mixture is smooth and well combined.
- Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the chopped onions and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add the diced red bell peppers to the skillet and cook for an additional 2-3 minutes until they start to soften.
- Stir in the peas and cook for another minute, ensuring all vegetables are evenly distributed in the skillet.
- Pour the whisked egg mixture over the vegetables, making sure it covers them evenly. Allow the eggs to cook undisturbed for 2-3 minutes until the edges begin to set.
- Sprinkle the shredded cheese evenly across the top of the frittata.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and the cheese is melted and lightly golden.
- Remove from the oven and let it rest for 2-3 minutes. The frittata will continue to set during this time.
- Carefully slide the frittata onto a serving plate or cut and serve directly from the skillet. Slice into wedges and serve hot.
Tips
- Use an oven-safe skillet to seamlessly transition from stovetop to oven.
- Whisk eggs thoroughly to incorporate air, creating a lighter, fluffier texture.
- Sauté vegetables first to release their natural flavors and remove excess moisture.
- Don't overcook the eggs on the stovetop—just let the edges set before adding cheese and baking.
- Let the frittata rest for a few minutes after baking to allow it to set completely.
- For extra flavor, experiment with different cheese varieties like feta, goat cheese, or sharp cheddar.
- Ensure all ingredients are at room temperature for more even cooking.
- Use fresh, high-quality ingredients to maximize the frittata's flavor profile.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 20g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 320mg
