Tip
Frittata should be sent to school chilled, with an ice pack to keep it cold, or heated up in the morning and stored in a Thermos.
Originally published in the Today’s Parent September 2014 issue.
Red Pepper and Cheddar Frittata
By Eshun Mott10
PREP TIME
5 min
Makes
4 servings
* PLUS Cook time: 20 minutes
Who says frittata is just a breakfast food? Try these easy and yummy morsels for lunch.
Ingredients
- 6 large egg
- 1/4 cup 10% cream
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp unsalted butter
- 2 cups red sweet pepper , chopped
- 2 tsp garlic , finely chopped
- 1/3 cup cheddar , grated
Instructions
- Preheat oven to 350F. Generously grease 8 wells of a non-stick muffin pan with oil (or use silicone liners).
- Melt unsalted butter in a frying pan over medium heat. Add red pepper and garlic and sauté for 3 min, or until peppers are softened. Add grated cheddar cheese.
- Beat eggs, cream, salt and pepper together until uniform. Add vegetables. Divide between prepared wells of muffin pan.
- Bake for 15 min or until eggs are set on the sides. Turn broiler to high and broil for 2 min, or until set and lightly golden.
Nutrition (per serving)
- Calories
- 132,
- Protein
- 7 g,
- Carbohydrates
- 3 g,
- Fat
- 10 g,
- Fibre
- 1 g,
- Sodium
- 167 mg.
