Red Pepper Fritatta

Back in the day grandma would make a pepper and egg mixture that we would let cool and turn into excellent sandwiches!

We had a party (thank you nintendo) on saturday and it was catered from a local mexican place and one of the left overs was a great containers worth of red peppers and yellow squash in fajita ready status – which to me meant, just perfect for a fritata!!

So i went and found a recipe i had squirrel away from CL and put it to work!

Red Bell Pepper Frittata


Red Bell Pepper Frittata


  • 1 cup cooked quinoa
  • 4 large egg whites
  • 3 large eggs
  • 1 tsp thyme
  • Cooking spray
  • 2 cups red bell pepper strips
  • 1 cup thinly vertically sliced onion
  • 2 garlic cloves, minced


  1. Preheat oven to 350°.
  2. Combine 1 tablespoon water, salt, black pepper, thyme, egg whites, and eggs in a medium bowl, stirring with a whisk.
  3. Heat a 10-inch ovenproof nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 5 minutes. Stir in quinoa and egg mixture; cook over medium heat 5 minutes or until almost set. Bake at 350° for 10 minutes or until set. Let stand 5 minutes before serving.
Note:Cooked couscous makes this meatless entrée more filling. Substitute 1 cup leftover cooked orzo, spaghetti, or vermicelli, if you prefer.The original recipe called for cheese, but i always eat these at room temp and find the cheese to not add a thing, so i will skip it next time!