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Herb Frittata with Roasted Peppers

From Try Something New

Preheat a large, deep frying pan over medium heat.


2 Tbsp. Romano or Parmesan cheese
2 Tbsp. olive oil
5 to 6 large eggs
1 Tbsp. chives
2 Tbsp. cilantro
½ tsp. dill, just a dash
2 roasted peppers (red, orange or yellow), sliced
camp mix to taste (or salt and pepper)


Crack eggs in bowl, add cheese and blend. Add herbs and roasted peppers to the egg mixture.

Add the olive oil and swirl it to coat the bottom of the pan to prevent sticking. Pour egg mixture into pan and reduce heat. Cook until eggs start to brown and are firm enough to turn. Flip and brown on other side or place pan under broiler for just a few minutes.

Roasted peppers can be prepared days in advance and stored in the refrigerator until ready to use. Feel free to add or substitute veggies or cheese to the recipe to give it a flavor more to your liking.

How to Roast Peppers:
Preheat oven to 400°F. Slice peppers and remove seeds and stem. Cut peppers into slices and coat with oil (canola preferred). Arrange peppers on a baking sheet in a single layer and roast in the oven for 20 minutes, turning the peppers after 10 minutes, to brown each side.