Red Pepper & Herb Frittata

Sometimes the first time you try a recipe, it doesn’t turn out quite right and it takes you the next few times to tweak and perfect. Other times, you start off with a recipe so good, you just marvel at its perfection and versatility. It can survive changes in measurements, changes in ingredients, even slight changes in methods. These recipes need to be treasured and passed on, the goodness shared.

This frittata recipe is one such perfect recipe. Found in a recipe book now long lost, tweaked to suit a simpler kitchen, this recipe has become our go-to savory brunch dish. We’ve made variations with fewer eggs than we thought possible, with completely different vegetables and herbs, and we’ve even had a vegetarian enjoy it. That seemed like the final seal of approval.

Here’s the perfect savory brunch dish:

Red Pepper & Herb Frittata


2 Red Bell Peppers, chopped
1 – 2 large Onions, chopped
1-2 medium Potatoes, diced
1 tsp dried Herbs (thyme and a touch of oregano, or some fresh basil even)
4-5 Eggs
1/2 cup Cream or Whole Milk
1 cup Cheese, grated (Gouda & Scamorza for a fantastic smokey flavor or regular Cheddar is great too)
Salt & Pepper to taste


Preheat the oven to 200° and lightly butter a 9 t0 10 inch pie dish or any large enough oven-proof dish.

Heat a little olive oil in a pan over medium-high heat. Add the onions and a pinch of salt, and sauté until the onions are translucent. Add potatoes and another pinch of salt to draw out the moisture and help them cook faster. Stirring every few minutes, cook till the potatoes start to turn a little brown. Add chopped peppers, herbs and stir. Cook the peppers till they’re soft or for a slightly shorter time if you like them a little crunchy. Adjust salt and pepper.

In a large bowl, whisk the eggs with the cream or milk and stir in the cheese. Spoon the pepper and potato mixture into the oven-proof dish and spread evenly. Pour the egg mixture over the peppers and bake for about 30 minutes till the top starts to turn and the filling is set, pulling away from the edges.

Cool for 10 minutes and cut into wedges to serve. A light, fresh salad is a perfect accompaniment.

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