When I started to write this post, I wasn’t sure if I should title it frittata, baked omelet, crustless quiche or what! So I went and looked up frittata. A frittata is basically an omelet only the filling is mixed with the egg instead of being folded over in the center. I also found references to the need to start the frittata on the stove and then finish it in the oven. That is how I usually make my frittatas, however, when I’m busy and really want it simple, I just dump everything in a tart dish and bake it in the oven from start to finish. It doesn’t seem to get as fluffy as when it it is started on the stove and finished in the oven, but it so easy. But if you are not in the mood to stand over the stove or carefully observe the frittata under the broiler (like maybe you need to go read some blogs), this way is perfect.
I usually make my frittatas the day before I go grocery shopping. It is perfect to use up the bits of vegetables and meat that might accumulate in the fridge through the week. In this case, I had a red bell pepper and some green onions that needed to be used up. I always, always have cheese in my fridge and this time it was some feta.
Red Bell Pepper Frittata
1 red bell pepper, diced
4 green onions, sliced
3/4 cup crumbled feta cheese
8 large eggs
Salt and pepper to taste
Preheat oven to 400. Spray tart pan (I used a quiche dish) with cooking spray.
In a large bowl, beat eggs with a fork. Mix in vegetables, salt and pepper, and any fresh or dried herbs of your choice.
Pour into pan and place in oven. Bake for 20 minutes or until lightly golden on top and the eggs are set.
That’s it. No muss, no fuss. I love to use bits of leftover meat, though I have been known to fry up some bacon specifically for this recipe. My favorite way to serve it is with a salad of tomatoes and cucumbers and a slice of toasted bread.