Red Pepper Frittata Squares
Serves 6|
Hands-On Time:
15m
|
Total Time:
40m
Ingredients
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 red bell peppers
- kosher salt and pepper
- 10 large eggs
- 1 cup fresh flat-leaf parsley
- 4 ounces soft goat cheese
Directions
- 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.
Nutritional Information
- Per Serving
- Calories 205Calories From Fat 66%
- Fat 15g
- Cholesterol 328mg
- Carbohydrate 5g
- Sodium 544mg
- Protein 13g
- Fiber 1g
- Sugar 3g
What does this mean? See Nutrition 101.
Quick Tip
Add chorizo for an extra touch: Dice 4 ounces Spanish chorizo (cured sausage) and stir it into the cooked onions and peppers.
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