Roasted Red Pepper Frittata

Light, simple, and filling. Perfect for a Saturday morning breakfast!

PREP:15 mins

COOK:35 mins

TOTAL:50 mins



  • 2 medium red bell peppers
  • 1 1/4 cups extra-virgin olive oil
  • Kosher salt
  • 1 large onion, thinly sliced
  • 1 1/2 lb. German Butterball potatoes (about 6), peeled, sliced 1/4″ thick
  • 8 large eggs


  • Preheat oven to 400°. Place bell peppers on a rimmed baking sheet, drizzle with oil, and turn to coat. Season with salt. Roast peppers, turning every 5 minutes, until softened and skins look wrinkly and lightly blistered, 20–25 minutes. Let cool slightly. Peel and remove seeds from bell peppers, then cut flesh into ½”-thick slices. (You should have about 1 cup.)


SERVING: 4 servings CALORIES: 317kcal CARBS: 37 grams PROTEIN: 21 gra

Share the Post:
Related Posts