Red Pepper Frittata Squares

red-pepper-frittata
Photo by  Bob Hiemstra
Red Pepper Frittata Squares 2.9 9 5 1
Rating
Read Reviews
  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 205 calories
    • Calories 66% calories from fat
    • Fat 15 g
    • Cholesterol 328 mg
    • Sodium 544 mg
    • Protein 13 g
    • Carbohydrate 5 g
    • Sugar 3 g
    • Fiber 1 g

Heat oven to 400° F. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes.In a medium bowl, whisk the eggs, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix in the parsley. Pour over the vegetables in the skillet, stir once, and crumble the cheese over the top.Transfer to oven and bake until the center is set, 18 to 20 minutes. Slide out of the skillet and cut into squares before serving warm or at room temperature. 

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 1 onion, thinly sliced
  3. Check 2 red bell peppers
  4. Check kosher salt and pepper
  5. Check 10 large eggs
  6. Check 1 cup fresh flat-leaf parsley
  7. Check 4 ounces soft goat cheese

Directions

  1. Heat oven to 400° F. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes.
  2. In a medium bowl, whisk the eggs, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix in the parsley. Pour over the vegetables in the skillet, stir once, and crumble the cheese over the top.
  3. Transfer to oven and bake until the center is set, 18 to 20 minutes. Slide out of the skillet and cut into squares before serving warm or at room temperature.