Recipe courtesy of Vallery Lomas
Recipe courtesy of Vallery Lomas
Watch how to make this recipe.
Frittata-Filled Bell Peppers
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- Level: Easy
- Total: 1 hr
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 138
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 154 mg
- Sodium
- 365 mg
Green bell peppers add flavor and pizazz to these individual breakfast frittatas. Par-baking the peppers first ensures the frittata filling doesn’t overcook. The dish comes together quickly enough to make it a school or workday breakfast. The best part? They're totally reheatable, making them an excellent beginning-of-the-week meal prep option. Store in a closed container in the refrigerator and reheat in the microwave until warm.
- Level: Easy
- Total: 1 hr
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 138
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 154 mg
- Sodium
- 365 mg
Ingredients
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Directions
- Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with foil or parchment.
- Cut the bell peppers in half crosswise (through the equator as you would slice a bagel). Remove the seeds and inner ribbing and trim the bottoms if needed so the pepper halves sit upright. Brush each pepper half inside and out with the olive oil and set on the prepared baking sheet cavity-side up. Bake for 10 minutes, then remove from the oven.
- Line the inside of each pepper half with a piece of ham, then divide the Cheddar, tomatoes and scallions among the pepper halves. Whisk the eggs, 1 teaspoon salt and a few grinds of pepper in a medium bowl or large liquid measuring cup. Divide the egg mixture among the bell pepper halves.
- Bake until the eggs are set, 25 to 30 minutes. Allow to cool slightly before serving.
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