Red-Pepper Frittata

Name: Red-Pepper Frittata
Ingredients: 1 teaspoon olive or vegetable oil; 1 medium onion, thinly sliced, optional; Salt and freshly ground black pepper; 1 sweet red pepper, cut into thin strips; 4 large eggs; 2 tablespoons chopped fresh basil or thyme or 1 teaspoon dried, optional; Nonstick cooking spray; ¼ cup grated cheese, such as muenster or cheddar, optional

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Servings: 2.5

Author : Kathy Gunst

Ingredients

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1 teaspoon olive or vegetable oil1 medium onion, thinly sliced, optionalSalt and freshly ground black pepper1 sweet red pepper, cut into thin strips4 large eggs2 tablespoons chopped fresh basil or thyme or 1 teaspoon dried, optionalNonstick cooking spray¼ cup grated cheese, such as muenster or cheddar, optional

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Instructions

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Step 1

Preheat the oven to 400º.

Step 2

Heat the oil in an ovenproof skillet over medium-low heat. Add the onion, if desired, and saute with salt and pepper to taste for about 5 minutes.

Step 3

Add the red pepper; sauté for 5 minutes, stirring frequently. Remove the vegetables; set aside.

Step 4

In a small bowl, vigorously whisk the eggs with salt and pepper and basil or thyme, if desired.

Step 5

Spray the skillet and heat over medium heat. Add the eggs and cook for 1 minute. Arrange the onions, if using, over the eggs and arrange the red pepper in a pinwheel shape (or scatter it). Sprinkle on the cheese, if desired.

Step 6

Bake the eggs on the middle rack of the oven for about 14 minutes, or until set.

Step 7

Place the skillet under the broiler for 1 to 2 minutes to help the frittata rise. It should be slightly moist, but a toothpick inserted in the center should come out dry.

Step 8

Cut into wedges and serve hot or at room temperature.