Green Pepper Frittata ♥

Green Pepper Frittata ♥ a riff on my master frittata recipe, perfect for late-summer breakfast. Low Carb. High Protein. Naturally Gluten Free. Weight Watchers PointsPlus 6. @
graphic button small size size 10 Today's easy vegetable frittata: An easy-to-make, quick-to-the-table frittata, soft and custardy and studded with bits of green bell pepper. Weight Watchers Friendly, just PointsPlus 6 for a generous, filling and satisfying serving. Low Cal. Low Carb. High Protein. Naturally Gluten Free. graphic button small size size 10

Hello, all! Anyone else having a relaxing long weekend? It's the unofficial end of summer for many, me too, even if it's still hot-hot-hot here in eastern Missouri, even if the cornucopia of late-summer vegetables will be with us for at least another month. You know the ones, right? Eggplant. Tomatoes. Zucchini. Tomatillos. And Bell Peppers! Barrels and baskets of rainbow-colored peppers, orange, red, yellow, purple, gold!

And yes, green peppers too although too bad, the most common pepper isn't so popular right now. Me, I love the savory side of the green pepper, slightly bitter. The ones from our garden (and your farmers market) have thinner skins, a more pungent flavor than their thick-skinned cousins from the supermarket. I wanted to showcase the less-loved green pepper and it turns out, a Green Pepper Frittata did just the trick.

Not into frittatas? Me either, for the longest while. Then I came across a Donna Hay recipe that calls for a lot of milk. All the milk creates the frittata of my dreams, soft and custardy. And that's the way I've been making frittatas two or three times a month since 2012, learning the in's and out's, playing the variations. Kitchen Parade readers will remember Never-the-Same-Twice Vegetable Frittata, that's the basis of today's frittata too.


Hands-on time: 20 minutes
Time to table: 20 minutes
Serves 4

4 large eggs
2 large egg whites (or 1 more large egg)
1 tablespoon good mustard
1/2 cup (112g) 0% Greek yogurt (or low-fat cottage cheese), optional but really good
1-1/2 cups (350g) whole milk
Salt & pepper to taste (don't skip, don't skimp!)

1 tablespoon olive oil
1 green bell pepper, mostly diced, some in lengths
2 green onions, diced
1 large clove garlic, sliced thin
1 tablespoon chopped fresh parsley
Salt & pepper to taste

Egg Mixture
1/2 cup (45g) grated cheddar

Turn on the broiler, place a rack right below the broiler.

EGG MIXTURE In a mixing bowl, whisk the eggs, whites and mustard until completely mixed. If using, whisk in Greek yogurt. A quarter cup at a time at first, whisk in the milk. Set the Egg Mixture aside while the vegetables cook.

VEGETABLES Heat a non-stick or well-seasoned skillet on medium high, add oil and let heat until shimmery. Stir in the diced green pepper (save the lengths for a bit) and green onion. Once the pepper is starting to soften, add the green pepper lengths, garlic, parsley, salt and pepper, cook for 1 minute.

START ON THE STOVETOP Reduce the heat to medium low, this is really important, otherwise the eggs will cook too fast and turn tough. Gently pour the Egg Mixture over the vegetables, then sprinkle the cheese on top. Without stirring, let the frittata cook for 3 minutes, the edges will just be starting to round off and set a bit, a few lava-like bubbles are fine but do keep the temperature low.

FINISH UNDER THE BROILER Carefully move the skillet under the broiler and broil for 5 minutes or until the outer areas are set but the center is still a little bit jiggly. Actual timing will vary depending on the size of your skillet and other factors. I made this one in a nine-inch cast iron skillet, it required two extra minutes under the broiler. But do stay aware, you don't want to overcook a frittata!

LET REST & SERVE Remove from broiler and let rest (and continue to cook and to firm up) for 5 minutes. Cut the frittata into wedges and serve. The wedges refrigerate well for two or three days, they're even quite good cold!

graphic button small size size 10 Why bother dicing and slicing the green pepper? Why add them to the skillet separately? So here's the thing. The more I cook, the more I carefully consider texture. Here, I wanted a mix of soft, easy-to-eat diced green pepper but an occasional bite of less-cooked still-a-little-crunchy green pepper lengths.
graphic button small size size 10 Do whisk the Egg Mixture before starting the vegetables, it'll all go faster than you think.

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A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.

© Copyright Kitchen Parade 2015

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Got your email, made your excellent frittata, sat down to a great breakfast, all within an hour. Thank you! Some times I think you have a secret camera into my kitchen and know exactly what’s in the refrigerator.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna