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Frittata and Roasted Peppers, Onions and Herbed Goat Cheese, serve in a cast iron, close-up top view.
Olivia

Roasted Pepper and Onion Frittata

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Make this roasted pepper and onion frittata in just 45 minutes with herbed goat cheese and fresh herbs. A simple, satisfying vegetarian dish perfect for breakfast, brunch, or a light dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Breakfast, Snack
Cuisine: Italian
Calories: 210
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 8 large eggs
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 medium red onion thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt divided
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 cup whole milk
  • 4 ounces herbed goat cheese crumbled
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh chives chopped
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon olive oil or butter for the skillet

Equipment

Baking Sheet
Baking Sheet
$17.99 $16.19
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09/10/2026 03:27 pm GMT
Baking Sheet
Mixing Bowl
Mixing Bowl
$29.99
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09/11/2026 10:29 am GMT
Mixing bowl
Cast Iron Skillet
Cast Iron Skillet
$64.90
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09/10/2026 03:27 pm GMT
Cast Iron

Cooking Instructions
 

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Place the sliced bell peppers and onion on the baking sheet and toss with 1 tablespoon olive oil, half the salt, black pepper, and oregano.
  3. Roast for 15-18 minutes, stirring once, until the vegetables are tender and lightly caramelized.
  4. Reduce the oven temperature to 375°F (190°C).
  5. In a large bowl, whisk the eggs with the milk, remaining salt, and garlic powder until well combined.
  6. Stir the parsley, chives, and thyme into the egg mixture.
  7. Heat 1 tablespoon olive oil or butter in a 10-inch oven-safe skillet over medium heat, then spread the roasted peppers and onions evenly across the bottom.
  8. Pour the egg mixture over the vegetables and scatter the crumbled herbed goat cheese evenly over the top.
  9. Cook on the stovetop for 2-3 minutes, then transfer the skillet to the oven and bake for 10-12 minutes, or until the center is just set.
  10. Rest the frittata for 5 minutes before slicing, then garnish with additional fresh herbs and serve warm or at room temperature.

Nutrition

Calories: 210kcalCarbohydrates: 6gProtein: 13gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 264mgSodium: 215mgPotassium: 245mgFiber: 1gSugar: 3gVitamin A: 1445IUVitamin C: 66mgCalcium: 92mgIron: 2mg

Notes

Roast the peppers and onions until lightly caramelized for deeper flavor and natural sweetness.
Avoid overbaking the frittata; remove it when the center is just set so the eggs remain tender.
Plain goat cheese can be used with additional parsley, chives, thyme, or basil.
Leftover frittata can be refrigerated for up to 3 days and served warm or at room temperature.

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