Pepper and Onion Frittata

I spent most of yesterday asleep on my couch, various morning shows humming in the background, trying to will away a fever that had suddenly come on the day before.

All I wanted was juice. Juice and fruit. Tropicana orange, strawberry, banana is the s!$&. You probably already knew that, though =)

I managed oats in the morning but only because who could ever turn down oats? After a day of mostly popsicles, juice, and broth, I woke up around 5:00 with, gasp, a rumbly tummy (and the energy to take a much needed shower!).

What’s the best way to satiate a crazy hungry belly in no time? Eggs!

I’m not so sure a yellow mapina was the best backdrop for this meal. Despite it’s washed-out tone, this frittata was fantastic and revived me from my fever-stricken state.

The beautiful thing about a frittata? Anything goes. The only items you have to have on hand are a few eggs! I had most of a red bell pepper and half of an onion pleading to be used so, there ya go, pepper and onion it is!

Pepper and Onion Fritatta

serves 2 (or makes for a great sandwich the next day)

*note: you don’t have to use nutritional yeast – it is an option for us dairy-challenged folks who want that cheesy flavor, though! Plus, you can never go wrong with B vitamins! Parmesan or whatever you have will work, too, but reduce the amounts – more like a teaspoon or 2.

Egg mixture:

  • 4 eggs
  • 2 tablespoons of nutritional yeast
  • a few generous cracks of black pepper
  • sprinkle kosher salt

Veggies mixture:

  • 1/2 red bell pepper, diced
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • olive oil


  • Preheat the oven to 350*.
  • In an oven-safe non-stick pan, heat about 1 teaspoon of olive oil over a medium flame and add the onions. Cook for about 5 minutes and then add the peppers. After another 5 minutes, add the garlic and stir well.
  • While minding the veggies, whisk together your egg mixture. It shouldn’t be totally homogeneous – varying shades of yellow are a good thing!
  • When the veggies are nicely softened and the onions beginning to caramelize, spread them evenly across the pan and pour the egg mixture on top.
  • Spread the egg mixture evenly throughout the pan and stir every few seconds. When the mixture begins to set (after only about 2 minutes), transfer the pan to the oven. Bake for 15 minutes or until it has begun to brown on the edges and is cooked on top.
  • Carefully tip the frittata upside down onto a waiting plate (I had a bit of trouble with mine and lost a bit of the frittata onto the floor…I blame the fever).
  • Eat up!

I salvaged the last few perky leaves from a bunch of week-old kale and made chips (baked up right along with the fritatta) and rounded off the meal with a whole spelt English muffin.

I had half of the leftovers on a delicious toasted sandwich today. Don’t shake your head at cold, leftover eggs. They are completely underrated and are always a lunch that I look forward to.

Don’t knock it til you try it!

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