Bell Pepper Frittata
Baked bell pepper stuffed with egg, spices, tomato, and onion.
- Preparing Time: 35 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs beaten
- 1 tablespoon onion chopped
- 1 teaspoon butter add to taste
- 1 roma tomato seeded and chopped
- 1 pinch dried tarragon add to taste
- 1 pinch salt add to taste
- 1 teaspoon shredded cheddar cheese add to taste
- 1 large red bell pepper top and seeds removed
- 1 pinch dried basil add to taste
- 1 pinch ground black pepper add to taste
- Carbohydrate 62.6562115981723 g
- Cholesterol 386.581977138332 mg
- Fat 15.2339905967447 g
- Fiber 13.5554876426458 g
- Protein 20.0910363902395 g
- Saturated Fat 6.33686508353366 g
- Serving Size 1 1 Serving (893g)
- Sodium 2529.43509337631 mg
- Sugar 49.1007239555265 g
- Trans Fat 2.3590966248113 g
- Calories 450 calories
1. Preheat oven to 350°F. (175°C) 2. Heat the butter in a skillet over medium heat until the foam subsides. Cook and stir the onion and tomato until the onion is translucent and the liquid from the tomato has evaporated (about 8 minutes). Transfer the tomato and onion to a bowl. Pour the beaten eggs into the cooked vegetables, and stir in tarragon, basil, salt, black pepper, and Cheddar cheese until thoroughly combined. Pour the egg mixture into the red bell pepper, and set into a small baking dish, standing upright. Cover the dish and pepper with foil. 3. Bake until the pepper is tender and the eggs are set (about 55 minutes).
