Yellow Pepper Frittata

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Yellow Pepper Frittata


This frittata develops a lovely, sweet flavour by slowly cooking yellow pepper and onion together. It is at its best while still warm, about 1 hour after making.

Serves: 4 o more


1 medium onion, peeled and roughly chopped
1 large yellow pepper (bell pepper / capsicum)
1 Tbsp olive oil
1 Tbsp butter
1 clove garlic, peeled and thinly sliced
Freshly ground black pepper
1 tsp chopped fresh marjoram, or a small pinch dried oregano
4 medium (size 6) free-range eggs
¾ cup freshly grated parmesan cheese


1 Choose a large frying pan (skillet), and one that can go under the grill if you intend finishing off the frittata by placing it under the grill. Heat oil in the pan over medium heat and add butter. Once butter has melted, add onion and yellow pepper and cook gently for about 15 minutes, stirring often, or until vegetables are tender and just starting to turn golden (lower the heat if vegetables start to catch on the bottom of the pan, or brown too quickly). Don’t hurry the process as the gentle cooking develops flavour and sweetness. Add the garlic and cook for a few minutes more. Season vegetables with salt and pepper. Tilt the pan and leave vegetables to drain for 5 minutes.

2 Break eggs into a bowl, add cheese, marjoram and a pinch of salt. Beat with a fork. Transfer vegetables to the bowl of eggs, leaving any oil in the pan. Set pan back over a medium heat (if there is no oil left, add a little more; you want about 1 tablespoon).

3 Once the oil is hot, quickly mix eggs and vegetables and pour into the pan. Cook for about 7 minutes, or until the frittata is browned on the bottom and half-set (lower heat if it is darkening too quickly on the bottom).

4 Finish off by flipping the frittata in the pan – highly risky! Or have the grill set on High and put the frittata underneath it. Grill until the frittata is golden. Alternatively, shimmy the frittata onto a plate (first ensure it is not catching on the bottom of the pan), then cover with another plate, flip over, remove top plate and slide frittata back into the pan. Cook briefly, until lightly golden. Serve while still warm.

Yellow Peppers
Yellow Peppers

Recipe Notes

Have the pan and oil hot so that the eggs crisp around the edges as soon as they go in the pan. This helps prevent sticking, as well as provides delicious flavour.

Learn to judge when the frittata is just cooked through to avoid it being dry. If the frittata slides a little or feels loose when you gently press the middle of it with a finger it is probably still wet underneath, so it needs longer cooking. If it feels firm, but a little spongey, it is perfect. If it feels firm it is most likely overcooked.

Resist serving a frittata piping hot straight out of the pan as it will have much more flavour if left to cool to room temperature.

Read more about frittata here Lifting the lid on frittata



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