Simple Sweet Pepper Frittata Recipe

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 leftovers for lunch the next day.

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A Perfect Frugal, Vegetarian Recipe

If you’re like us and don’t eat meat every night, you’re always on the lookout for frugal vegetarian dishes that are filling. With eggs and cheese as ingredients, this sweet pepper frittata fits the bill.

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.

This sweet pepper frittata is as beautiful as it is delicious. The vibrantly colored peppers and parsley flakes that rise to the top 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.

A Few Notes About This Sweet Pepper Frittata Recipe

What is the Difference Between an Omelet and a Frittata?

There are two main differences between an omelet and a frittata. Both usually start in a pan on the stovetop, but frittatas finish baking in the oven while omelets are completed on the stovetop. (I don’t always start my frittatas on the stove, but we’ll talk more about that in a minute.)

Omelet fillings are folded in while frittata fillings are mixed into the eggs.

Do I Need a Cast Iron Pan to Make a Frittata?

Absolutely not! While it is traditional to start a frittata in a cast iron (or other oven safe pan) on the stovetop, you don’t have to cook a frittata on the stovetop at all.

I point this out because when I made my first frittata I didn’t have a cast iron pan big enough to make a frittata large enough to feed my whole family. Instead, I mixed the ingredients in a bowl and poured them into a 13X9 glass baking dish. I baked the frittata completely in the oven.

It was just as delicious and the texture was just as nice as it is when I cook a frittata in the large cast iron skillet I have now.

I also have recipes for two other frittatas – Sweet Potato Frittata and Feta and Spinach Frittata – and both are made in glass baking dishes.

For this recipe, I included the cast iron pan cooking instructions alongside the glass dish baking instructions so you can decide which works best for you.

Halve This Recipe for a Smaller Family

This recipe feeds two adults and three teenage boys with enough for some leftovers the next day. It’s takes a dozen eggs to get the job done. Your family might not need such a large recipe. If you’ve got younger children or a smaller family, this recipe can be easily halved.

Here’s the recipe!

Ingredients
1 dozen eggs
8 mini sweet peppers or 3 large bell peppers
1 cup shredded cheddar cheese
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp parsley

Optional
1 tsp cumin powder
1/2 cup diced tomatoes
chopped green onions to taste
Any other veggie you love and want to add, just chop into smaller pieces first

Additions and Substitutions:
This would be excellent with chevre or feta cheese (maybe 1/2 cup of either).

Gouda could replace the cheddar for a sweeter, less tangy flavor.

Instructions
Preheat oven to 350.

To bake in a glass baking dish:
Butter a 13X9 baking dish.

To bake in a cast iron pan:
Place a cast iron over medium heat and melt a tablespoon of butter in the pan.

For either:

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.

Add any optional ingredients.

To bake in a glass baking dish:
Pour egg mixture into the buttered baking dish.
Place dish in the oven.
Cook for 28-30 minutes or until center is cooked through. Don’t over bake!

To bake in a cast iron pan:

Pour Egg mixture into the cast iron pan.
Cook until the edges of the frittata are set.
Place pan in oven for 20-25 minutes. Don’t over bake!