Roasted Red Pepper and Feta Frittata
This Roasted Red Pepper and Feta Frittata is a Mediterranean-inspired dish that is perfect for any meal. Packed with the robust flavors of roasted red peppers and tangy feta cheese, it's a delicious and nutritious option that is easy to prepare and sure to impress.
Equipment
- Oven
- 10-inch ovenproof skillet
- Cutting board
- Knife
- Mixing bowl
- Whisk
Ingredients
- 6 large eggs
- 1/2 cup whole milk 120ml
- 1 cup roasted red peppers, diced 150g
- 3/4 cup feta cheese, crumbled 100g
- 1/4 cup fresh basil leaves, chopped 25g
- 2 tablespoons olive oil 30ml
- 1/2 teaspoon salt 2.5g
- 1/4 teaspoon black pepper 0.5g
- 1/4 teaspoon red pepper flakes optional, 0.5g
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and red pepper flakes (if using) until well combined.
- Heat the olive oil in a 10-inch ovenproof skillet over medium heat. Add the diced roasted red peppers and sauté for 2 minutes until they are heated through.
- Pour the egg mixture into the skillet over the roasted red peppers, making sure the peppers are evenly distributed.
- Sprinkle the crumbled feta cheese and chopped basil evenly over the top of the egg mixture.
- Cook on the stovetop for about 5 minutes until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 20 minutes, or until the frittata is set and the top is lightly golden.
- Remove from the oven and let it sit for a couple of minutes. Then, slice the frittata into wedges and serve.
Notes
This frittata can be served hot or at room temperature. Leftovers can be stored in the refrigerator for up to 2 days.