If you’re looking for a simple weeknight meal that’s easy on the grocery budget, put this Sweet Pepper Frittata recipe on your go-to list! This recipes takes just a few minutes to prep and feeds my family of five with leftover for lunch the next day.
If you’re like us and don’t eat meat every night, this is a perfectly filling vegetarian dish. The texture is fluffy and the taste is a savory with enough sweetness from the peppers to balance it nicely. This has quickly become a family favorite around my house.
This sweet pepper frittata is as beautiful as it is delicious, with the vibrantly colored peppers and parsley flakes that rise to the top and create a gorgeous feast for the eyes. I don’t know about your kiddos, but mine are immediately more interested in dishes that have some color.
Here is the recipe!
- 1 dozen eggs
- 8 mini sweet peppers or 3 large bell peppers
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp parsley
- 1 tsp cumin powder
- This would be excellent with chevre or feta cheese (maybe 1/2 cup of either)
- Preheat oven to 350.
- Butter a 13X9 baking dish.
- In a large bowl beat the eggs lightly with a wisk.
- Add all the salt, garlic powder, onion powder and paprika and beat with a wisk until incorporated into the eggs.
- Add the cheese and wisk until combined.
- Add the peppers and wisk until combined.
- Pour egg mixture into the buttered baking dish.
- Place dish in the oven.
- Cook for 28-30 minutes or until center is cooked through. Do not over bake!
- Typically frittatas are first cooked in an oven-safe pan and then broiled in the oven to finish, but in order to do other things while the frittata cooks, I simply put it the oven to cook completely.
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