Red Pepper Frittata – a delicious recipe with red peppers, sweet onion, butter, mushrooms, Salt, garlic. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In non-stick, oven-safe frying pan, saute peppers and sweet onion in butter or oil for about one minute. Add mushrooms and garlic. Season with salt, pepper and thyme. Beat together eggs, Egg Beaters and half n half. Pour into pan and stir lightly around pan. Cook over medium heat about 5 minutes.
2
Preheat oven to 350.
3
When eggs begin to set, but are still wet, sprinkle with tomatoes and cheese then cook covered over low heat, trying not to brown the eggs on the bottom, until eggs are just set.
4
Remove from heat, and pop into the oven, uncovered, until golden on top. Remove from oven, sprinkle with chopped green onion or chives.
5
Slide onto a serving plate and slice like a pie.
843
kcal
Calories
68
g
Fat
24
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 3/4 c diced red peppers, 1/2 c diced sweet onion, 2 tbs butter (or olive oil), 1 c sliced mushrooms, and more.
Yes, Red Pepper Frittata falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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