If you’re looking for a simple weeknight meal that’s easy on the grocery budget, put this Sweet Pepper Frittata recipe on your go-to list! This recipe takes just a few minutes to prep and feeds my family of five with leftover for lunch the next day.
If you’re like us and don’t eat meat every night, this is a perfectly filling vegetarian dish. The texture is fluffy and the taste is a savory with enough sweetness from the peppers to balance it nicely. This has quickly become a family favorite around my house.
This sweet pepper frittata is as beautiful as it is delicious, with the vibrantly colored peppers and parsley flakes that rise to the top and create a gorgeous feast for the eyes. I don’t know about your kiddos, but mine are immediately more interested in dishes that have some color.
Here’s the recipe!
Optional, for a Mexican flavor twist:
1 tsp cumin powder
This would be excellent with chevre or feta cheese (maybe 1/2 cup of either)
Preheat oven to 350.
Butter a 13X9 baking dish.
In a large bowl beat the eggs lightly with a whisk.
Add all the salt, garlic powder, onion powder and paprika and beat with a whisk until incorporated into the eggs.
Add the cheese and whisk until combined.
Add the peppers and whisk until combined.
Pour egg mixture into the buttered baking dish.
Place dish in the oven.
Cook for 28-30 minutes or until center is cooked through. Do not over bake!