Name: Bell Pepper, Olive & Sun-Dried Tomato Frittata with Parmesan
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 18 eggs; 1 ½ cups Kalamata olives, pitted; 170 g Parmesan cheese; 3 red bell peppers; 1 ½ medium red onions; 24 sun-dried tomatoes, oil-packed; black pepper; extra virgin olive oil; Italian seasoning; salt

Bell Pepper, Olive & Sun-Dried Tomato Frittata with ParmesanBell Pepper, Olive & Sun-Dried Tomato Frittata with Parmesan — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

18 eggs

1 ½ cups Kalamata olives, pitted

170 g Parmesan cheese

3 red bell peppers

1 ½ medium red onions

24 sun-dried tomatoes, oil-packed

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Wash and dry bell peppers. Seed and slice into thin strips.

Peel and thinly slice onions into half rings.

Preheat a large ovenproof skillet over medium heat.

Meanwhile, roughly chop the olives and sun-dried tomatoes.

Once the skillet is hot, add oil and swirl to coat the bottom.

Add bell pepper and onions; cook, stirring occasionally, until vegetables are softened, about 5-7 minutes. Add olives and sun-dried tomatoes; stir to combine.

Meanwhile, finely grate Parmesan.

In a large bowl, whisk together eggs, spices, and half of the cheese.

Preheat oven to broil on high and position rack under the broiler.

Spread out the veggies evenly in the skillet. Reduce heat to medium-low and pour in the egg mixture.

As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 6-8 minutes.

Sprinkle with the remaining cheese. Place skillet in the oven and broil until the top is set, 2-3 minutes.

To serve, cut frittata into wedges and divide between plates. Enjoy!

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