Fridge Friend Recipes
Pepper and Cheese Frittata recipe
This golden frittata is packed with orange pepper, mozzarella and extra mature cheese for a rich, savoury slice. A little Greek yoghurt in the egg mix keeps the texture soft and light.
25 min · Medium · Italian Jump to method
Ingredients
- 6 Eggs
- 1 large, diced Orange Pepper
- 80 g, grated Mozzarella Cheese
- 60 g, grated Extra Mature Cheese
- 60 g Greek Yoghurt
- 15 g Butter
- 1 tsp Black Pepper
- 1 small Onion
- 150 g, diced Potatoes
- to taste Salt
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 286 kcal |
| Protein | 16.9 g |
| Carbohydrates | 12.3 g |
| Fat | 19.1 g |
| Saturated fat | 8.9 g |
| Fibre | 1.9 g |
| Sugar | 4.2 g |
| Sodium | 360 mg |
Why this works
A protein-rich frittata with moderate calories and fat; best suited as a balanced meal when paired with extra vegetables, though the cheese, butter and added salt lift saturated fat and sodium.
High-quality protein. Eggs, Greek yoghurt and cheese provide complete protein, supporting satiety and muscle maintenance.
Vitamin C and antioxidants. Orange pepper and onion add vitamin C and protective plant compounds, helping to boost the meal's micronutrient content.
Saturated fat and sodium. Extra mature cheese, butter and added salt increase saturated fat and sodium, so this dish is less heart-friendly if portion sizes are large.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Let the oven come fully up to temperature before the frittata goes in, so the top sets at the same rate as the centre rather than remaining pale and wet.
- Whisk the eggs with the Greek yoghurt and black pepper until smooth.
Whisk only until the yolks and whites disappear and the mixture looks evenly pale and slightly frothy; overbeating can make the texture less tender.
- Melt the butter in an ovenproof frying pan and cook the orange pepper for 4–5 minutes until softened.
Keep the heat at medium rather than high so the pepper softens without catching, and stop when the pieces look glossy with a little edge colour but no browning.
- Pour in the egg mixture and scatter over the mozzarella and extra mature cheese.
Give the pan a gentle shake so the egg reaches the corners, and keep the cheese away from the very edge to reduce sticking and over-browning.
- Cook gently on the hob for 3–4 minutes, then transfer to the oven and bake for 8–10 minutes until just set.
The base should wobble slightly in the middle when it goes into the oven, with the edges just beginning to firm; if it is already colouring heavily, lower the hob heat.
- Rest for a few minutes before slicing.
Leave it in the pan to rest so the steam finishes the centre, and slice only when the set is even and the juices no longer look runny.
Other Pepper Recipes
Mediterranean Cheese and Pepper Bake
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Bacon, Cheddar and Pepper Breakfast Omelette
15 min · A fluffy omelette packed with crispy bacon, sweet orange pepper and extra mature cheese, finished with a spoonful of creamy yoghurt for a fresh tang. Quick, filling and ideal for a savoury breakfast or brunch.
Bacon, Pepper and Cheese Breakfast Skillet
25 min · A hearty, savoury breakfast skillet with crisp bacon, sweet orange pepper and melted cheese, finished with baked eggs for a satisfying start to the day. Rustic, rich and full of flavour, it works brilliantly for brunch too.
Cheesy Bacon and Pepper Baked Eggs
25 min · A savoury oven-baked breakfast of smoky bacon, sweet orange pepper and rich eggs, finished with a creamy cheese topping. It’s comforting, speedy and perfect for a hearty brunch.
Cheesy Bacon and Pepper Frittata
30 min · A hearty oven-baked frittata loaded with bacon, orange pepper and two cheeses for a golden, savoury slice. Great hot or cold, it works for breakfast, lunch or a picnic.
Colourful Orange Pepper, Greek Yoghurt and Mozzarella Frittata
30 min · A fluffy, oven-finished frittata packed with sweet orange pepper, creamy Greek yoghurt and molten mozzarella. It makes a vibrant brunch, light lunch or easy supper.
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