Roasted Red Pepper Frittata

Roasted Red Pepper Frittata (Serves 1-2)

The taste of roasted red pepper is worth $0.63 per frittata to me. You can fire-roast fresh red peppers at home or buy them bottled at Whole Foods Market. I took the easy route recently and bought 4 peppers in a bottle for $4.99. Four peppers is enough for 8 frittatas because the flavor is strong and a three-egg frittata (my specialty) is small. Just slice one pepper in half and put the unused half back in the bottle.

Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredient list:

Roasted red pepper (fresh or bottled)
Three fresh eggs
Sweet-yellow onion
Garlic powder
Dried cilantro
Black pepper
Extra virgin avocado OR olive oil

In preparation:

Finely chop enough onion and roasted red pepper to cover the bottom of a small frying pan. Crack three eggs into a small mixing bowl. Add salt, black pepper, garlic powder, and dried cilantro to taste. My wife won’t eat cilantro, so I lay it on heavy when I am cooking for myself. I like it! Use a spoon or whisk to mix well.

Directions: Pre-heat oven to 350 degrees. Heat one tablespoon of avocado oil in the bottom of a small frying pan over medium heat on the stove top. Add onion and let cook in the hot oil. Salt and pepper to taste. Add roasted red pepper and salt and pepper to taste. Once the onions have begun to caramelize and the pepper soften, pour eggs over the vegetables and let cook until the edges begin to brown and can be edged away from the sides of the pan with a spatula (one or two minutes). Move the frying pan to the oven and let bake about six minutes until the eggs set fully and the top becomes firm to the touch. When done, remove from the oven and transfer to a plate.

Notes: The classic serving orientation of a frittata is flipped so the cooked side faces up. Some of my frittatas look good facing up and some look better facing down. I take the easy route now and habitually serve frittatas cooked side down.

One big eater can go it alone, or two people can share a three-egg frittata, add some fruit, and have a nice breakfast.

Printer friendly version: Roasted Red Pepper Frittata


2 Responses to “Roasted Red Pepper Frittata”

  1. Tom, what kind of frying pan do you use for this? I have a small cast iron pan and an uncoated aluminum pan that could go in the oven but I have trouble with the eggs sticking to the bottom. I’ve seen chefs on TV use teflon pans for frittatas, but mine have plastic handles so can’t go in the oven.

    • Tom Denham says:

      Hi Tami, I use a 20-year old Calphalon hard anodized aluminum pan and a good coating of oil. I’ve had very little problem with eggs sticking, but think olive oil works better than avocado oil. However, I have quit making frittatas lately in favor of just scrambling eggs on the stove top. I was in a big hurry one morning and realized I could eat almost 5 minutes faster if I scrambled my eggs instead of baking them in the oven for 6 minutes. Scrambled eggs don’t look as neat as a frittata, but they still taste good.

Leave a Reply