How to Make Perfect Pepper and feta frittata

Pepper and feta frittata. Frittatas are an egg dish originating in Italy, where eggs are cooked in a skillet with other ingredients added like, meat, cheese, and Brunch is served! You could also add some shredded mozzarella to this Roasted Red Pepper and Feta Frittata (before pouring in the eggs or. This delicious frittata would be great for breakfast, brunch or any time!

I've just been waiting for sweet potatoes and bell peppers to come around again. As I took my first bite of this frittata, the flavors of roasted red pepper and feta cheese exploded in my mouth, and my first thought was 'frittata where have you been my whole life'!?! I don't know how it is that I've never made a frittata up until now, but they're now a weekly feature on our meal plan. You can cook Pepper and feta frittata using 5 ingredients and 3 steps. Here is how you cook it.

Ingredients of Pepper and feta frittata

1. You need of large eggs.
2. Prepare of Sliced pepper.
3. It's of Chopped onion.
4. It's of Feta cheese.
5. You need of Olive oil.

This flavourful frittata is perfect for a light and easy family lunch. Or serve with sautéed potatoes and green beans for a more substantial dinner. This flavorful frittata is perfect for a light and easy family lunch. Or serve with sauteed potatoes and green beans for a more substantial dinner.

Pepper and feta frittata instructions

1. Fry onions and peppers in some oil until soft. Meanwhile beat eggs in a bowl.
2. Add eggs to the pan and give a little mix with a fork. Crumble in the feta cheese. Cook for about 3-4 minutes on low to medium heat. Finish off under a hot grill.
3. Leave to rest and cool a little. I served mine with McCain smiley faces 😁.

In a large ovenproof saute pan over high heat, add the olive oil, onions, sausage, garlic and In a large bowl, whisk together the eggs, cream, feta cheese, smoked salt and pepper. Pour the mixture into the saute pan and bake until the eggs are set. Rinse the peppers, cut in half, remove seeds and white pith, and cut into fine strips. Mix the eggs with the salt, pepperoncini and parsley, then mix in the cheese and pour into the pan over the vegetables. Six years later and frittatas are still on my regular rotation of weeknight meals.