Frittata with bell peppers

A frittata is a crustless Italian egg dish which is perfect for those who are gluten free. This can be vegetarian or not. This recipe is one of the easiest egg dishes to master. Just take care not to over cook it. The top should not be brown. The eggs should just be set and not firm.

  
    Recipe serves
    Active time
    Total time
  

    4 people
    10m
    20m
  

  
    Special equipment needed
  
    Oven-proof skillet

  
    Ingredients
  
    8 eggs, lightly beaten
  
    1/4 cup crumbled blue cheese
  
    3 green onions, chopped
  
    1/3 cup milk
  
    1 teaspoon chopped fresh oregano or thyme
  
    1/2 teaspoon salt
  
    1/4 teaspoon pepper
  
    1 tablespoon vegetable oil
  
    1 onion, coarsely chopped
  
    1 red bell pepper, coarsely chopped

  
    Variations
  
    • Add cooked ham, chicken, turkey, smoked salmon, or shrimp - sliced or chopped.
  
    • Add cooked potatoes, zucchini, or mushrooms. Make sure that there is no extra moisture in the vegetables.
  
    • Add other fresh herbs or spices.
  
    • Experiment with different cheeses or a mixture of cheeses.

  
    Storage
  
    • The frittata is best eaten immediately. Any leftovers can be covered and stored in the refrigerator for 1 day. Eat cold or at room temperature. Do not reheat.

  
    Instructions
  
    • Preheat oven to 350º.
  
    • Combine the eggs, blue cheese, green onions, milk, oregano, salt, and pepper in a medium bowl. Mix well but do not overbeat the eggs.
  
    • Add the vegetable oil, chopped onion, and bell pepper to a skillet and cook over medium-high heat until softened, about 5 minutes.
  
    • Turn the heat down to medium. Add the egg mixture. Stir to distribute the onion and bell pepper mixture with the egg mixture. Cook until the edges start to set, about 5 minutes.
  
    • Put the skillet in the oven and bake until the eggs are set but not brown on top, about 10 minutes.
  
    • Cut and serve.

Comments on this recipe?