Grilled Pepper and Carrot Frittata
A Spanish-inspired frittata filled with grilled peppers and carrots, onions, and American cheese, perfect for a quick and flavorful dinner.
- Prep
- 10 min
- Cook
- 15 min
- Total Time
- 25 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Spanish
Ingredients
- 8Eggs
- 2mediumCarrots, sliced into 1/4-inch rounds
- 2mediumBell Peppers, grilled and diced
- 1/2cupAmerican Cheese, shredded
- 1/2mediumRed Onion, thinly sliced
Step-by-Step
- 1
Preheat your grill to medium-high heat. Grill the bell peppers, turning occasionally, until charred on all sides. Remove from the grill and let cool. Once cooled, dice the peppers into 1/2-inch pieces.
10mmedium-high heat - 2
In a large non-stick ovenproof skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced carrots and sauté for 5-7 minutes, or until they are tender and lightly browned.
7mmedium heat - 3
Add the sliced red onion to the skillet and cook for an additional 2-3 minutes, or until the onion is translucent.
3mmedium heat - 4
In a large bowl, whisk the eggs until well combined. Season with salt and pepper to taste.
2m - 5
Pour the egg mixture into the skillet, making sure to evenly distribute the carrots, onions, and grilled peppers. Sprinkle the shredded American cheese over the top.
3mmedium heat - 6
Transfer the skillet to the oven and bake at 400°F for 10-12 minutes, or until the frittata is set and the cheese is melted and bubbly.
12m400°F