Pepper Onion Frittata Recipe

Eggs: The base of the frittata, providing structure and protein.

Bell peppers: Adds sweetness, color, and a slight crunch to the dish.

Onions: Provides a savory depth of flavor when cooked.

Milk: Helps to create a creamy texture in the frittata.

Olive oil: Used for sautéing the vegetables, adding a rich flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and complexity.

When cooking the onions and bell peppers, make sure to sauté them until they are soft but not browned. This will ensure they blend seamlessly into the frittata and provide a balanced texture. Additionally, when whisking the eggs and milk, do so vigorously to incorporate air, which will make the frittata light and fluffy.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit for a few minutes to thicken. This is a common vegan substitute that provides a similar binding effect.

• bell peppers - Substitute with zucchini: Chopped zucchini can provide a similar texture and a mild flavor that complements the dish well.

• onions - Substitute with leeks: Leeks have a milder, slightly sweet flavor that can be a good alternative to onions.

• milk - Substitute with almond milk: Almond milk is a popular dairy-free alternative that works well in cooking and baking.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used in the same quantity to provide a similar level of heat.

• Allow the frittata to cool completely at room temperature before storing. This helps to prevent condensation, which can make the frittata soggy.
• Once cooled, cut the frittata into individual portions. This makes it easier to grab a quick meal or snack later.
• Place the portions in an airtight container, separating layers with parchment paper to avoid sticking. Alternatively, wrap each piece tightly in plastic wrap or aluminum foil.
• Store the container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.
• For longer storage, wrap each portion in plastic wrap and then in aluminum foil to prevent freezer burn. Place the wrapped portions in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. The frittata can be frozen for up to 2 months.
• To reheat from frozen, remove the wrapping and place the frittata on a microwave-safe plate. Microwave on high for 1-2 minutes, or until heated through. Alternatively, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
• Enjoy your pepper onion frittata as a quick and delicious meal, whether fresh or from the freezer.

• Preheat your oven to 350°F (175°C). Place the leftover frittata on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place a slice of frittata on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking to ensure it doesn't overcook.

• If you prefer a crispy edge, reheat in a skillet. Heat a small amount of olive oil over medium heat. Place the frittata slice in the skillet and cook for about 2-3 minutes on each side until heated through and slightly crispy.

• For an air fryer, preheat to 300°F (150°C). Place the frittata slice in the basket and heat for 5-7 minutes, checking halfway to ensure it doesn't overcook.

• To reheat in a toaster oven, set it to 350°F (175°C). Place the frittata slice on a piece of foil or a baking tray. Heat for about 10 minutes or until warmed through.

• Skillet: A flat-bottomed pan used for cooking the vegetables on the stovetop.

• Oven: An enclosed compartment used for baking the frittata.

• Whisk: A utensil used to beat or stir the eggs and milk mixture.

• Mixing bowl: A bowl used to combine the eggs, milk, salt, and black pepper.

• Measuring cups: Tools used to measure the milk and vegetables accurately.

• Measuring spoons: Tools used to measure the salt and black pepper accurately.

• Cutting board: A board used as a surface for chopping the bell peppers and onions.

• Chef's knife: A knife used for chopping the bell peppers and onions.

• Oven mitts: Protective gloves used to handle the hot skillet when transferring it to and from the oven.

• Spatula: A tool used to serve the frittata after it has cooled slightly.

Pre-chop vegetables: Chop bell peppers and onions in advance and store them in the fridge to save time.

Use a non-stick skillet: A non-stick skillet ensures easy transfer of the frittata to the oven and minimizes cleanup.

Whisk eggs ahead: Whisk the eggs and milk mixture the night before and store it in the fridge.

Preheat oven early: Preheat your oven while you are prepping the ingredients to save time.

One-pan method: Cook the vegetables and bake the frittata in the same skillet to reduce dishwashing.