Cheesy Bell Pepper Frittata

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 295 cal
• 19g protein
• 9g carbs
• 21g fat
• 2g fiber

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Ingredients

• 10 large eggs
• 1/3 cup whole milk
• 1 large red bell pepper
• 1 large orange bell pepper
• 1 medium green bell pepper
• 1 small yellow onion
• 2 garlic cloves
• 1 cup shredded sharp cheddar
• 1/2 cup shredded Monterey Jack
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 2 tbsp chopped fresh chives
• 1/2 cup halved (optional garnish) cherry tomatoes

Instructions

1. 1Preheat the oven to 375°F with a rack in the center. Thinly slice all three bell peppers into strips and dice the onion; mince the garlic so everything is ready before the eggs hit the pan.
2. 2In a large bowl, whisk the eggs with the milk, salt, black pepper, and oregano until the mixture is uniform and lightly foamy. Fold in most of the cheddar and Monterey Jack, reserving a small handful of cheese for the top.
3. 3Heat the olive oil and butter in a 10- or 12-inch oven-safe skillet over medium heat. Add the onion and cook until translucent and sweet, about 4 minutes.
4. 4Add all the sliced bell peppers and cook, stirring occasionally, until they soften and the edges begin to caramelize, about 7 to 9 minutes. Stir in the garlic for the last 30 seconds so it blooms without burning.
5. 5Spread the peppers into an even layer, then pour the egg-cheese mixture over the top. Tilt the pan gently so the eggs settle into every gap between the peppers.
6. 6Cook on the stovetop without stirring until the edges look set and pull slightly from the pan, about 3 to 4 minutes. Sprinkle the reserved cheese evenly over the surface.
7. 7Transfer the skillet to the preheated oven and bake until the center is just set and the top is puffed and golden in spots, 12 to 15 minutes. A knife inserted in the middle should come out clean with only a trace of moisture.
8. 8Rest the frittata in the pan for 5 minutes so it firms up for clean slices. Garnish with chopped chives and optional cherry tomatoes, cut into wedges, and serve warm for a colorful brunch plate.