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; 1/4 cup grated cheese, such as muenster or cheddar, optional

8 ingredients

8 steps

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
1/4 cup grated cheese, such as muenster or cheddar, optional

Directions

1

Preheat the oven to 400°.
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.
3

Add the red pepper; saute for 5 minutes, stirring frequently. Remove the vegetables; set aside.
4

In a small bowl, vigorously whisk the eggs with salt and pepper and basil or thyme, if desired.
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.
6

Bake the eggs on the middle rack of the oven for about 14 minutes, or until set.
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.
8

Cut into wedges and serve hot or at room temperature.