Fridge Friend Recipes
Roasted Red Pepper and Egg Frittata recipe
A fluffy oven-baked frittata packed with sweet roasted red pepper and tender eggs. It is simple, colourful and ideal for a light meal any time of day.
30 min · Easy · Italian Jump to method
Ingredients
- 4 Eggs
- 1 Red pepper
- 1 tbsp Olive oil
- 1 pinch Salt
- 1 pinch Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 150 kcal |
| Protein | 9.5 g |
| Carbohydrates | 3.2 g |
| Fat | 11.3 g |
| Saturated fat | 2.2 g |
| Fibre | 1.1 g |
| Sugar | 2.2 g |
| Sodium | 150 mg |
Why this works
A simple, protein-rich frittata with moderate fat and very low carbohydrate content; best suited to a filling meal rather than a low-calorie one.
High-quality protein. Eggs provide complete protein, which supports satiety and maintenance of muscle tissue.
Vitamin C and carotenoids. Red pepper adds vitamin C and antioxidant compounds such as beta-carotene, supporting immune function and overall cell protection.
Sodium to watch. Even a pinch of salt adds sodium, so the dish is still fairly low in sodium overall but may need caution if you are restricting salt.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Use the oven rack in the middle so the heat is even and the top does not colour too quickly while the filling cooks through.
- Roast the red pepper until lightly charred, then peel if desired, deseed and slice.
Turn the pepper occasionally until the skin is blistered and blackened in patches; if it is only softened, the flavour will stay raw and grassy.
- Beat the eggs in a bowl and season with salt and black pepper.
Whisk just until the yolks and whites are fully combined and the mixture turns pale yellow, as overbeating can make the frittata a little spongy.
- Warm a little olive oil in an ovenproof frying pan and add the red pepper.
Warm the oil until it shimmers rather than smokes, and let the pepper sizzle briefly so it loses excess moisture before the eggs go in.
- Pour in the eggs and cook gently for 2-3 minutes until the edges begin to set.
Keep the heat low enough for tiny bubbles at the edge, not a hard fry; if the base browns too fast, the centre is more likely to stay runny.
- Transfer to the oven and bake for 6-8 minutes until just set in the middle.
Watch for a faint wobble in the centre when you move the pan; the eggs should still look slightly glossy, not dry, before you bake.
- Rest for a minute, then slice and serve warm.
Leave it in the pan for the rest minute so the residual heat finishes the middle cleanly, which helps the slices hold together instead of collapsing.
Other Pepper Recipes
Bacon and Cheese Stuffed Peppers
40 min · Sweet peppers filled with smoky bacon, egg and melted cheese, then baked until bubbling. A simple, filling dish that works for lunch or dinner.
Baked Eggs in Red Pepper Rings
20 min · Baked eggs tucked inside sweet red pepper rings for a simple yet striking plate. The result is tender, colourful and lovely for a special breakfast.
Baked Eggs with Tomatoes and Peppers
35 min · A vibrant baked egg dish with sweet peppers, ripe tomatoes and plenty of savoury cheese. It is simple, comforting and perfect for a light brunch or easy supper.
Cheddar and Salsa Stuffed Peppers with Eggs
35 min · Sweet peppers are filled with a hot salsa and mature Cheddar mixture, then baked with eggs until just set. It is a vibrant, savoury dish with a rich, melty centre and plenty of gentle heat.
Cheesy Ham and Red Pepper Frittata
25 min · A golden, savoury frittata packed with smoky cooked ham, sweet red pepper and mature Cheddar. Finished in the oven for a soft, fluffy centre and a lightly crisp top.
Cheesy Spinach and Red Pepper Omelette
15 min · A soft, fluffy omelette filled with wilted spinach, sweet red pepper and creamy cheese. It makes a simple, satisfying breakfast or speedy supper.
View category
Discover recipes from your fridge contents
Use the FridgeFriend app to recognise the ingredients already in your fridge and help you discover recipes.
