Pepper frittata

Ingredients

• 6eggs
• 2peppers
• 1onion
• 50 ggrated Grana cheese
• to tastemilk
• to tasteextra-virgin olive oil or butter
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the vegetables

   Wash the peppers, remove their stalks, inner white membranes and seeds, then cut them into small pieces. Finely chop the onion and sauté it with a little oil and the peppers.

2. 2

   Cook and cool

   Cook the vegetables for 12–15 minutes, then leave them to cool. Crack each egg into a small dish first to check its freshness.

3. 3

   Mix the eggs

   Crack the eggs into a bowl and beat them briefly. Add the Grana, a couple of tablespoons of milk, chopped parsley and the peppers. Season with salt and pepper.

4. 4

   Heat the pan

   Add 2–3 tablespoons of oil or two knobs of butter to an iron or non-stick frying pan. Heat it, then pour in the egg mixture.

5. 5

   Spread the mixture

   Tilt the pan in a circular motion so the egg mixture covers the base evenly.

6. 6

   Cook the first side

   Cover the pan and cook over a low heat. Shake the pan several times and regularly adjust its position over the flame so the frittata colours evenly.

7. 7

   Check the base

   When the frittata releases from the base of the pan, it is ready to turn. If needed, use a small spatula to loosen it from the sides.

8. 8

   Turn the frittata

   Place a plate or lid over the pan, hold it firmly in place and turn the frittata out onto it.

9. 9

   Cook the other side

   Return the pan to the heat and add a drizzle of oil or a small piece of butter. Slide the frittata from the plate back into the pan to cook the other side.

10. 10

    Serve warm

    When cooked through, slide the frittata onto a serving plate and serve it warm.

What is a pepper frittata?

A frittata is an Italian egg dish cooked in a pan, with ingredients mixed into the beaten eggs rather than folded inside like an omelette. This version pairs sweet peppers and onion with grated Grana.

The gentle pan-cooking and the turn at the end help the frittata set on both sides while keeping the vegetables distributed throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 15g protein, 8g carbs, 16g fat.

The eggs and Grana provide most of the protein and fat, while peppers and onion contribute a smaller amount of carbohydrate. The added oil or butter also affects the fat content, so serve a slice with salad or other vegetables to round out the plate.

Prepare the vegetables well

Peppers: Remove the seeds and white inner ribs, then cut the flesh into small, even pieces so they soften at a similar rate.

Onion: Chop it finely so it cooks down alongside the peppers and does not leave large, sharp-tasting pieces in the finished frittata.

Cool the filling first

Cook the pepper and onion mixture for 12–15 minutes, until softened, then let it cool before adding it to the eggs. This gives the vegetables time to become tender and avoids adding them piping hot to the mixture.

Beat the eggs only briefly, as the method directs, then stir in the cheese, milk and vegetables until combined.

Cook gently and evenly

A low heat gives the egg mixture time to set without scorching the underside. Keep the pan covered, shake it now and then, and move it around over the flame to promote even colouring.

The frittata is ready to turn when it releases from the base. If the edges remain stuck, ease them free with a small spatula rather than forcing the whole frittata loose.

Turn it with confidence

Use a plate or lid that covers the pan and hold it firmly as you invert the frittata. Keep your hand clear of the pan's hot surface, then slide the frittata back in to cook the second side.

A non-stick pan can make release easier, but the method also works with an iron pan if it is properly heated and greased.

Serve it warm

Let the finished frittata slide onto a serving plate and serve it warm, as the recipe suggests. A green salad or sliced tomatoes make a fresh accompaniment.

For a more substantial meal, serve it with bread or boiled new potatoes; for a lighter plate, add extra salad vegetables.

Recipe notes & tips

• Cut the peppers into similarly sized pieces so they soften evenly.
• Let the cooked vegetables cool before mixing them with the eggs.
• Use low heat to set the eggs without over-browning the base.
• Shake and reposition the pan during cooking for more even colour.
• Choose a plate larger than the pan when turning the frittata.
• Check that the centre is set before sliding the frittata onto the serving plate.

Variations

• Add herbs: Stir chopped parsley into the egg mixture as described in the method.
• Use butter: Choose butter instead of olive oil for greasing the pan.
• Change the peppers: Combine peppers of different colours for a varied look.
• Add a side salad: Serve with leafy greens and tomatoes for a fresh contrast.
• Make it cheesier: Use a little more Grana for a stronger savoury flavour.

Common mistakes to avoid

• Leaving the pepper pieces too large: Cut them small so they soften within the cooking time.
• Adding hot vegetables: Let the pepper mixture cool before combining it with the eggs.
• Using high heat: Cook gently so the base does not brown too quickly before the centre sets.
• Forcing the frittata loose: Wait until it releases, then ease any stuck edges with a spatula.
• Turning without a secure plate: Use a plate or lid that covers the pan and hold it firmly.
• Skipping the second side: Slide the frittata back into the pan to finish cooking after turning.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat gently in a frying pan over low heat or in the microwave until hot.

Frequently asked questions