Red Pepper and Onion Frittata

Red Pepper and Onion Frittata
Staff Writer
Chobani

For the same creamy results in your egg without the guilt, replace heavy cream with Greek yogurt. It adds the indulgent texture and a bit of flavor. 

 

Click here to see more recipes that use Greek yogurt.

4
Servings
138
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4 Cups Greek yogurt, such as Plain 2% Chobani Greek yogurt
  • 6 large eggs
  • 1 Teaspoon kosher salt, divided
  • 3 Tablespoons extra-virgin olive oil
  • 2 red bell peppers, halved, seeded, and finely chopped
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Teaspoon finely chopped thyme
  • Freshly ground black pepper, to taste

Directions

Preheat the oven to 350 degrees.

Whisk together the yogurt, eggs, and ½ teaspoon of the salt.

Heat the oil in an oven-safe skillet over medium-high heat. Add the bell peppers, onions, and the remaining ½ teaspoon of salt and cook, stirring often until soft, about 6 minutes.

Stir in the garlic, thyme, and black pepper and cook for about 1 minute.

Pour the yogurt-egg mixture over vegetables and gently stir to combine.

Transfer the skillet to the oven and bake until the eggs are puffed, golden-brown and firm to touch, about 20-25 minutes. Let rest for 5-10 minutes before slicing and serving.

Nutritional Facts

Total Fat
13g
19%
Sugar
2g
2%
Saturated Fat
11g
46%
Cholesterol
5mg
2%
Carbohydrate, by difference
2g
2%
Protein
4g
9%
Vitamin A, RAE
1µg
0%
Calcium, Ca
38mg
4%
Choline, total
6mg
1%
Folate, total
2µg
1%
Magnesium, Mg
4mg
1%
Phosphorus, P
53mg
8%
Selenium, Se
4µg
7%
Sodium, Na
39mg
3%
Water
33g
1%

Red Pepper Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Red Pepper Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.