Whether you are looking for a breakfast recipe, a lunch-time snack, or something to serve with dinner, this Roasted Red Pepper and Feta Frittata recipe is a must-have in your recipe box. The taste of this frittata is off the charts good and can be made ahead of time and stored for serving your family and friends. It is a great go-to for breakfast and there are many variations you can do with this roasted red pepper and feta frittata.
Making a frittata is much simpler than making an omelet. Omelets are “stuffed” with ingredients and usually only feed one person at a time so feeding a family of 4 can be somewhat time-consuming when making omelets. When making frittatas you mix the vegetables in the mixture and begin the cooking process on the stove but usually finish them in the oven and they usually are made to serve multiple people at one time making it a quicker tasty option for your family of 4 or more.
This Roasted Red Pepper and Feta Frittata are one of my personal favorites but there are so many things you can add to this recipe or variations you can do to make a great meal. If your kids don’t like red peppers you can substitute any vegetable or cheese for that matter.
How To Make Roasted Red Pepper and Feta Frittata:
Step One: Using an oven-safe skillet, preheat 1 TBSP of olive oil over medium heat on the stove.
Step Two: Add the following ingredients to the heated skillet, chopped basil, chopped roasted red pepper, chopped scallion, and 2 tsp of minced garlic and sauté for 30 seconds.
Step Three: In a large mixing bowl, add 6 eggs and the heavy whipping cream and combine thoroughly with a whisk.
Step Four: Combine the vegetables and egg mixture together in the heated skillet.
Step Five: Cook the egg vegetable mixture for several minutes or until the side of the eggs begin to become solid around the edges. Once the eggs begin to solidify add salt and pepper to taste and the feta cheese.
Step Six: Remove the skillet from the heat once the cheese has been added and put the skillet in the oven for 10 additional minutes. After 10 minutes remove it from the oven and let sit for some time (several minutes) before serving.
How Long Can I Store This Roasted Red Pepper and Feta Frittata?
Yes, you can freeze this frittata for up to 5 days in the refrigerator and up to 2 months in the freezer. Just pull it out of the freezer and let thaw completely before reheating it in the microwave or toaster oven.
What Are Some Variations I Can Do When Making This Frittata?
Some of my personal favorite additions to the frittata are various kinds of cheese such as gorgonzola, blue cheese, and cheddar cheese. Other items I like to add to spice it up are sun-dried tomatoes, olives, mushrooms, and bacon. One note, if you are adding fresh veggies you will want to sauté them before adding them to remove some of the water content so it does not impact the egg and cream balance.
Now, remember to save this recipe on Pinterest for later 🙂
Roasted Red Pepper and Feta Frittata
- 6 Eggs
- 2 tbsp Chopped fresh basil
- ¼ c Chopped fresh scallion
- ½ c Chopped roasted red pepper
- 1 tsp Minced garlic
- ¼ c Heavy whipping cream
- 2 oz. Crumbled feta cheese
- Salt and pepper to taste
- 1 tbsp Olive oil
- Preheat an oven-safe skillet over medium heat on the stove. Add 1 tbsp of olive oil to it.
- Place the chopped basil, chopped roasted red pepper, chopped scallion and 2 tsp of minced garlic to the skillet. Saute for 30 seconds or so.
- Whisk together 6 eggs and the heavy whipping cream in a mixing bowl.
- Pour the egg mixture into the skillet with the vegetables.
- Let the egg mixture set for several minutes until the sides of the egg begin to become solid around the edge of the skillet.
- Add salt and pepper to taste, and sprinkle on the feta cheese.
- Place the skillet in the oven for 10 minutes. Remove, and let sit for several minutes before serving.