Fridge Friend Recipes
Cheesy Pepper and Tomato Frittata recipe
A golden, oven-finished frittata packed with sweet peppers, juicy tomatoes and melted cheese. It makes a lovely light lunch or brunch dish, with a soft, savoury centre and crisp edges.
30 min · Easy · Italian Jump to method
Ingredients
- 4 Eggs
- 2 Peppers
- 2 Tomatoes
- 100g Cheese
- 15g Butter
- 1 pinch Salt
- 1 pinch Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 369 kcal |
| Protein | 24.5 g |
| Carbohydrates | 8.5 g |
| Fat | 26.8 g |
| Saturated fat | 13.4 g |
| Fibre | 2.8 g |
| Sugar | 5.9 g |
| Sodium | 370 mg |
Why this works
A protein-rich, filling frittata with moderate carbohydrate and relatively high saturated fat and sodium due to the cheese and added salt.
Protein and B12. Eggs and cheese provide a good amount of high-quality protein, vitamin B12 and other B vitamins, supporting muscle maintenance and energy metabolism.
Calcium source. The cheese contributes useful calcium for bone health, though it also increases saturated fat and salt.
Vitamin C and antioxidants. Peppers and tomatoes add vitamin C, carotenoids and other antioxidants, with a modest fibre contribution.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Give the oven a full 10–15 minutes to come up to temperature so the frittata starts baking immediately rather than steaming in a lukewarm oven.
- Beat the eggs in a bowl and season with salt and black pepper if using.
Whisk until the yolks and whites are completely blended and slightly frothy, with no streaks of clear egg left, as this helps the finished frittata set more evenly.
- Dice the peppers and tomatoes, then grate the cheese.
Cut the vegetables into small, even pieces so they soften at the same rate; wipe the tomatoes first if they are very wet, otherwise the filling can turn watery.
- Melt the butter in an ovenproof frying pan over a medium heat and cook the peppers for 4–5 minutes until beginning to soften.
Keep the heat at medium rather than high so the peppers soften without catching, and stir only occasionally to let a little colour develop at the edges.
- Add the tomatoes and cook for 1 minute more to reduce a little moisture.
Cook just until the tomato juices thicken and no longer look watery in the pan, but stop before they collapse completely or the mixture will become mushy.
- Pour in the beaten eggs and scatter over the cheese.
Tilt the pan so the egg runs into every gap around the vegetables, then leave it undisturbed for a moment so the base can begin to form a light crust.
- Cook gently for 2–3 minutes until the edges begin to set, then transfer the pan to the oven.
Watch for the outer 2–3 cm to look opaque while the middle still wobbles slightly; if the eggs are setting too fast, move the pan off the heat for a few seconds before baking.
- Bake for 6–8 minutes, until puffed and just set in the centre.
The centre should jiggle only slightly when you shake the pan, like a soft custard, and the top should look just dry enough to take on a pale golden finish without overbaking.
- Rest for 2 minutes before slicing and serving warm.
Let it stand in the pan so the residual heat finishes the middle and the slices hold together cleanly; cutting immediately can make the filling run.
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