2 ratings

Red Pepper and Onion Frittata


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. 


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Calories Per Serving


  • 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


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.