A simple breakfast frittata filled with chopped red bell pepper and cheese then topped with fresh herbs. This red bell pepper frittata is simple, delicious, and perfect for weekend brunch.
Sometimes the best meals are the simple ones.
If you’ve been following me for awhile now, you know that I have an obsession with breakfast and brunch. Especially since I don’t get to eat it as much as I would like. So, when I do get to eat it, I’m savoring every little bite.
The best breakfast and brunch dishes don’t always have to be anything fancy or complicated. All you need are the things you already have in your pantry.
Mother’s Day is only a few days away. And if you’re looking for an idea to make for Sunday brunch, this red bell pepper frittata is super easy to make and requires a minimal amount of ingredients. Plus, you can get creative and add whatever your favorite ingredients may be.
I decided to keep this frittata as simple as possible with just eggs, red bell pepper, shredded cheese, and fresh herbs. Other ingredients that you can incorporate into this frittata: bacon, ham, onions, mushrooms, spinach. Endless possibilities.
I love that this frittata only takes about 10 minutes to put together and about 10 minutes to cook so you don’t have to spend forever in the kitchen prepping and cooking.
Hope you enjoy this frittata as much as I do!
Preheat the oven to 400F.
In a mixing bowl, whisk together eggs, heavy cream, and salt until incorporated. Set aside for now.
In a 10 inch oven safe skillet, place the diced red bell pepper in a single layer. Top with shredded cheese.
Pour the egg mixture over the red bell pepper and cheese. Top with sprigs of thyme and chopped onions.
Bake the red bell pepper frittata for about 8-10 minutes until the eggs set. Check the readiness of the eggs by cutting a slit in the center. If the eggs are still runny, then bake for an additional few more minutes. If you want a crispier top, bake the frittata under broil for a few minutes until the top has browned.
Allow the red bell pepper frittata to cool for several minutes. Top the frittata with roughly torn fresh herbs like mint, basil, or perilla.
Slice the red bell pepper frittata into wedges and serve warm.
Enjoy!
- 6 large eggs
- ¼ cup heavy cream
- ½ teaspoon salt
- 2 cloves garlic, minced
- 2 cups chopped red bell pepper or other veggies
- 1 cup shredded mozzarella
- 2-3 sprigs of thyme
- Chopped green onions
- Fresh herbs, roughly torn
- Preheat the oven to 400F.
- In a mixing bowl, whisk together eggs, heavy cream, and salt until incorporated. Set aside for now.
- In a 10 inch oven safe skillet, place the diced red bell pepper in a single layer. Top with shredded cheese.
- Pour the egg mixture over the red bell pepper and cheese. Top with sprigs of thyme and chopped green onions.
- Bake the red bell pepper frittata for about 8-10 minutes until the eggs set. Check the readiness of the eggs by cutting a slit in the center. If the eggs are still runny, then bake for an additional few more minutes. If you want a crispier top, bake the frittata under broil for a few minutes until the top has browned.
- Allow the red bell pepper frittata to cool for several minutes. Top the frittata with roughly torn fresh herbs like mint, basil, or perilla.
- Slice the red bell pepper frittata into wedges and serve warm.
Will have to try this!