A frittata is a crustless quiche, versatile enough to work for breakfast, brunch, lunch, or dinner. Doing away with the crust makes it lighter, gluten-free, and much lower in calories and fat. The main ingredient is egg, with various veggies and flavorings mixed in, often including shredded or grated cheese. This healthy recipe is made particularly easy by using Trader Joe’s frozen Fire Roasted Bell Peppers and Onions veggie mix.
To make a frittata, the veggies are usually sautéed in an oven-proof pan (such as a seasoned cast iron skillet). We do the same thing here, starting with the frozen bell pepper mix sautéed in a cast iron skillet. We beat eggs, milk, and basil pesto together, then stirring in cheese and sun dried tomato.
The pesto and sun dried tomato add a lot of intense flavor and pair really well with the fire-roasted veggies. Pour in this egg mixture into the cast iron skillet, wait until the edges set up, and then transfer to a preheated oven. Finishing the frittata in an oven allows it to cook evenly without getting burned or overcooked on the edges. The reason for doing most of the cooking in the oven is that it allows the frittata to cook evenly without over-browning on the bottom or edges. Cooking on the stovetop can result in overcooked edges, and burned eggs simply don’t taste that good.
- 1 (14-oz) bag frozen Fire Roasted Bell Peppers and Onion
- 6 eggs
- 2 Tbsp milk
- 2 Tbsp refrigerated Genova Pesto
- 1/4 tsp salt
- 1/4 cup jarred Julienne Sliced Sun Dried Tomato, chopped
- 1/4 cup shredded or grated Parmesan cheese
- Preheat oven to 350° F.
- In a large bowl, whisk together eggs, milk, pesto, and salt. Stir in sun dried tomato and cheese.
- Heat a 10-inch cast-iron skillet or other oven-safe pan and spray or wipe with oil. Add pepper and onion mixture (no need to thaw first) and cook until heated through. Pour in egg mixture. Use spatula to distribute ingredients evenly. Cook over medium-low heat until edges are beginning to set (about 2 minutes).
- Transfer to oven and bake for 15 minutes or until eggs are cooked through and frittata has puffed up.
If you like this recipe or are looking for more gluten-free recipes, check out our cookbook “Cooking with Trader Joe’s: Gluten Free” which features a Mushroom Basil Frittata recipe.