Roasted Pepper and Feta Frittata with Lemony Herb Salad
Makes 4 Servings
Pre-heat oven to 425 degrees F.
Place peppers on a baking sheet, and drizzle with 2 Tbsp. olive oil. Roast, flipping every 10 minutes, until peppers are soft and charred on all sides, about 25 minutes total. Remove from heat, and let cool. Once peppers have cooled, rub off the skin, remove the stem and seeds, and thinly slice the peppers.
Add 1 Tbsp. olive oil to a 9 in. frying pan (I like to use non-stick). Heat over medium-high heat, and add onion. Saute, stirring consistently, until caramelized, about 10-15 minutes. Add sliced garlic, and saute 30 seconds longer until fragrant. Season with salt and pepper, and remove pan from heat.
In a medium mixing bowl, crack eggs. Whisk until light and fluffy. Fold in the peppers, onion and garlic mixture, and 1/4 c. of the feta. Season with salt and pepper.
Heat the oven to 350. Heat the same 9 in. skillet on a burner over medium heat. Add a bit more oil (about 1 Tbsp.) to the skillet if it looks dry, and add egg mixture. Using a spatula, lightly scramble the egg mixture, pushing egg from the outer rim of the pan to the center on all sides. Make sure vegetables are still evenly distributed. Continue this for about 15-30 seconds until frittata is just beginning to cook. Remove from heat, top with additional 1/4 c. feta, and transfer the pan to the oven. Bake until frittata is just set, about 10 minutes.
While frittata is baking, make the herb salad. In a small bowl, mix together arugula and herbs. In another small bowl, whisk together olive oil, vinegar, a squeeze of lemon, and salt and pepper to taste. Drizzle in dressing, and mix with the herb mixture. Drizzle in just enough vinaigrette to coal the mixture.
When frittata is set, remove from oven. Let sit a few minutes, then slice. Serve slices topped with herb salad.
For the frittata:
3 red, orange or yellow bell peppers
1 small red onion, thinly sliced
2 garlic cloves, finely chopped
8 large eggs
1/2 c. crumbled feta
2 Tbsp. + 1-2 Tbsp. olive oil, divided
For the herb salad:
1.5 c. arugula
1.5 c. fresh torn herbs (dill, basil or mint, parsley)
1 Tbsp. olive oil
1 Tbsp. white or red wine vinegar
Fresh squeeze of lemon
Pinch of salt + fresh;y cracked pepper
Mixing bowls and whisk
9 in. skillet
15 minute prep
20 minute active cook time
40 minute inactive cook time
Paleo-friendly, vegetarian, gluten-free, nut-free, dairy-free (omit cheese)
Anyone else not sure what to do with all those summer bell peppers? To be honest, I don’t LOVE peppers like some people seem to. They’re great in certain contexts — like roasted, or blended into a romesco sauce, or grilled sometimes — but I don’t often opt for peppers. I had some recently, and I knew I wanted to roast them. It also happened to be breakfast time. That’s kind of where this recipe developed from, and I couldn’t be happier about it. The herb salad, guys! It’s a perfect summer breakfast to serve to your friends. I love it. I made it for me and my husband, and I warmed the rest up for my work desk lunch the next day. Bonus — it re-warms beautifully and makes fantastic lunch leftovers. Another bonus — it would be just as tasty for dinner as it was for breakfast. You can omit the feta if you need to, and it would also be lovely with some fresh mozzarella, some grated parmesan cheese, or goat cheese crumbles instead. Really whatever cheese you have would probably be great.