Red Pepper And Onion Frittata
Red Pepper And Onion Frittata
For the same creamy results in your egg without the guilt, replace heavy cream with Greek yogurt. It adds the indulgent texture and a bit of flavor.
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Servings
4
Ingredients
- 3/4 cup greek yogurt, such as plain 2% chobani greek yogurt
- 6 large eggs
- 1 teaspoon kosher salt, divided
- 3 tablespoon extra-virgin olive oil
- 2 red bell peppers, halved, seeded, and finely chopped
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon finely chopped thyme
- freshly ground black pepper, to taste
Directions
- Preheat the oven to 350 degrees.
- Whisk together the yogurt, eggs, and ½ teaspoon of the salt.
- Heat the oil in an oven-safe skillet over medium-high heat. Add the bell peppers, onions, and the remaining ½ teaspoon of salt and cook, stirring often until soft, about 6 minutes.
- Stir in the garlic, thyme, and black pepper and cook for about 1 minute.
- Pour the yogurt-egg mixture over vegetables and gently stir to combine.
- Transfer the skillet to the oven and bake until the eggs are puffed, golden-brown and firm to touch, about 20-25 minutes. Let rest for 5-10 minutes before slicing and serving.