Fridge Friend Recipes
Sweet Pepper Frittata recipe
A colourful, oven-finished frittata packed with sweet red, yellow and orange peppers for a light but satisfying meal. It’s tender, savoury and ideal served warm or at room temperature.
30 min · Easy · Italian Jump to method
Ingredients
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Orange Pepper
- 4 Eggs
- 30ml Milk
- 1 tbsp Olive Oil
- 1 Onion
- 50g Cheddar Cheese
- 1 pinch Salt
- 1 pinch Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 311 kcal |
| Protein | 17.5 g |
| Carbohydrates | 11.4 g |
| Fat | 21.1 g |
| Saturated fat | 7.3 g |
| Fibre | 3.2 g |
| Sugar | 7.6 g |
| Sodium | 333 mg |
Why this works
A protein-rich, moderately high-fat frittata with useful vegetable micronutrients, but it is also relatively high in saturated fat and sodium because of the cheese and added salt.
Vitamin C and carotenoids. The red, yellow and orange peppers provide vitamin C and antioxidant carotenoids, supporting immune function and skin health.
Protein and B12. Eggs and cheddar contribute high-quality protein, vitamin B12 and selenium, which support muscle maintenance and nervous system health.
Saturated fat and sodium. Cheddar cheese and added salt increase saturated fat and sodium, so this dish is best enjoyed in moderation if you are watching heart health or blood pressure.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Let the oven come fully up to temperature before the pan goes in; a properly heated oven helps the top set evenly instead of turning pale and rubbery.
- Slice the red pepper, yellow pepper and orange pepper into thin strips.
Cut the peppers into even, slim strips so they soften at the same rate, and remove the seeds and pale membranes to avoid any bitter bits.
- Heat a little olive oil in an ovenproof frying pan over a medium heat, then soften the sliced peppers for 6–8 minutes until tender.
Keep the heat at medium rather than high so the peppers sweat and soften without catching, and stir occasionally until they look glossy and slightly collapsed.
- In a bowl, whisk the eggs with the milk, salt and black pepper, then stir in the grated Cheddar cheese.
Whisk just until the eggs and milk are combined and the mixture is evenly pale yellow; over-whisking can make the frittata puff and then sink more unevenly.
- Pour the egg mixture over the peppers and cook gently for 2–3 minutes until the edges start to set.
Lift the pan gently once or twice to stop the base sticking, and look for the edges to turn opaque while the middle still wobbles slightly.
- Transfer the pan to the oven and bake for 6–8 minutes, or until the centre is just set and lightly golden.
Use the middle shelf and keep an eye on the surface; it should look just set with a faint jiggle in the centre, not fully firm, or it may dry out.
- Leave to stand for a minute, then slice into wedges and serve.
Resting lets the steam settle, so wait briefly before cutting to keep the wedges neat and the filling from spilling out.
Other Pepper Recipes
Pepper and Tomato Shakshuka
35 min · A vibrant, gently spiced shakshuka with sweet red, yellow and orange peppers simmered in a rich tomato sauce. Finished with eggs, it makes a comforting brunch or light dinner with plenty of colour and flavour.
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.
Cheesy Tomato and Pepper Omelette
15 min · A soft, fluffy omelette filled with juicy tomatoes, sweet peppers and melted cheese. Quick, comforting and perfect for a light meal any time of day.
Chicken and Pepper Masala Bake
55 min · A richly spiced baked chicken dish with sweet peppers, onion and a savoury tomato sauce. The curry powder and coriander bring a warm masala flavour, while the peppers keep it fresh and colourful.
Colourful Pepper Omelette Wrap
15 min · A soft, savoury omelette packed with sweet red, yellow and orange peppers. Folded into a warm wrap, it makes a quick, vibrant meal with plenty of flavour and colour.
Creamy Chicken and Pepper Soup
40 min · A warming, savoury chicken soup with sweet peppers and tomatoes, gently spiced with curry powder for depth. It is hearty enough for lunch or dinner, with tender chicken and a rich, silky broth.
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