Ingredients
- 6 Eggs
- 0.25 cup Milk
- 1 teaspoon Kosher Salt
- 0.5 teaspoon Freshly Ground Pepper
- 2 Tablespoons, finely chopped Onion
- 2 Tablespoons, finely chopped Roasted Red Bell Peppers
- 2 Tablespoons, finely chopped Goat Feta Cheese
- 1 Tablespoon, finely chopped Fresh Curly Parsley
Directions
I love Sunday brunch but prefer to keep it simple with easy to make, no fuss dishes like this frittata.
It’s about good quality ingredients that can be tossed into one pan.
Frittatas are very versatile and great for using up left over vegetables and “cleaning out” your fridge.
Commonly used ingredients include zucchini, spinach, and potatoes and usually some type of cheese mixed in or sprinkled on top.
Steps
1 Done | Preheat Oven to 350FWhile your oven is preheating, add about 1 tbsp of olive oil to your oven-safe skillet. Turn your heat to medium and once the oil is hot, add the finely chopped onions and cook for about one minute. Next, add the chopped roasted red bell pepper and cook for another 1-2 minutes. |
2 Done | Make Egg MixtureWhile the vegetables are sautéing in the skillet make the egg mixture. In a large bowl crack 6 eggs, add the milk, salt and pepper. Use a fork or whisk to beat the egg mixture until it is lump free. Add the egg mixture to the pan then scramble lightly for about 30 seconds. |
3 Done | Finish It Off In The OvenAdd the crumbled feta cheese over the eggs and move the skillet to the oven. Bake for 15 minutes or until the eggs are set. To serve, add a bit more feta cheese and freshly chopped parsley as a garnish, if you like. |
One Comment Hide Comments
I like this classic brunch recipe – egg-based Italian dish and similar to an omelette or quiche 🙂