Breakfast Frittata with Roasted Peppers and Feta
This breakfast frittata with roasted peppers and feta is so delicious and easy to prepare. I made it during the weekend for my family and they loved it.
I know the prices of eggs are getting out of control and I probably shouldn’t publish a frittata recipe right now, but this one is so good. For me the roasted peppers go so well with eggs and feta. I’m so used to this flavor combination because I grew up eating it. This frittata is inspired by a popular Bulgarian dish, called Mish-Mash. This yummy meal has the same ingredients as this frittata but uses a different method of preparation.
Why should you make this breakfast frittata
The recipe is great for meal prep, because you can make it in advance and serve it for a brunch or lunch. It tastes great warm or cold.
This breakfast frittata is so nutritious. Roasted red peppers are high in vitamin C and A. There are other vitamins, minerals and fiber coming from the green onions and parsley. The recipe is also high in protein because of the eggs and cheese. Since it doesn’t contain any grains and flour it is low in carbs. It is suitable for people who don’t consume meat and gluten.
How to roast peppers
I love to have roasted peppers in the refrigerator. I use them in salads, in breakfast recipes, dips and even sauces. You can roast your peppers in advance and make this frittata much quicker.
I usually roast my peppers on a gas grill. The first step is to preheat an outdoor grill to 450F. Then I roast the peppers for about 15 minutes. I turn them every 3-5 minutes, so they don’t burn. Put the roasted peppers in a pot with a lid or a plastic bag for 5-10 minutes. That way they steam and the peel falls off easily.
You can also roast peppers in a regular or convection oven. Preheat the oven to 400F and place the peppers on a baking sheet. Rotate the peppers every 5-10 minutes until they are charred on each side. Then put them in pot with a lid or a zip lock bag to steam them.
One of the easiest ways to roast peppers is on a gas burner. Use heat resistant tongs to hold each pepper on top of the flame and rotate until the pepper is nicely charred.
If you roast your peppers in advance you can store them in an airtight container in the fridge for 4-5 days.
Helpful tips about making the breakfast frittata
I prefer to use cow feta in brine. This is my favorite type of feta because it is creamy and milder in taste. Unfortunately, it is not easy to find. I buy it from an international store, or I order it online. You can use whatever feta you have and like. I don’t recommend using feta that is already crumbled, because it has additives and anti-caking agents.
Don’t add salt if the feta is too salty. I added only 1/2 teaspoon of salt to my frittata but my cheese was moderately salty.
More tips
If you decide to add roasted red peppers from a jar know that they might add extra acidity to the frittata. Some brands add vinegar to the brine which changes the taste of the roasted pepper.
I use a 10- inch cast iron pan to prepare this recipe. If you are afraid that the eggs might stick, use a nonstick pan or a casserole dish. My cast iron pan doesn’t stick, because I use it a lot and it is well seasoned.
Bake the frittata for 25-30 minutes. Every oven is different, so check often for doneness. The middle of the frittata should be set before you take it out of the oven.
Breakfast Frittata with Roasted Peppers and Feta
Ingredients
- 4 roasted bell peppers remove the stem, seeds and skin
- 8 large eggs
- ¼ cup heavy whipping cream or whole milk
- 8 oz white cheese or feta
- 4 green onions chopped to rounds
- 1 Tbsp chopped parsley
- salt and pepper to taste
- oil to grease the pan
Instructions
- Roast the bell peppers. Read the blog post for ways to do that. Peel the peppers, remove the stems and the seeds. Then slice them to bite size pieces.You can also use roasted peppers from a jar.
- Preheat the oven to 380F. Grease an oven safe pan or dish with oil or nonstick spray. I used 10 inch cast iron pan.
- In a large bowl add the eggs and the cream. Whisk them together to break the egg yolks.
- To the same bowl add the chopped green onions, parsley, crumbled feta, salt and pepper to taste. Stir to combine.
- Transfer the mixture to the greased pan. bake for 30 minutes or until the frittata is set in the middle.
- Serve warm or cold. Refrigerate leftovers in an airtight container for 3-4 days.
Other recipes with roasted peppers
One Pot Scramble with Roasted Peppers and Feta (Mish-Mash)
No Cook Mediterranean Pocket Sandwiches with a Special Sauce
Smoky Roasted Pepper Hummus (Why Should You Avoid Store Bought?)