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Italian Pepper-Onion Frittata with Arugula-Style Greens

A tender, fluffy frittata studded with sweet jammy peppers and red onion, pockets of creamy ricotta and basil, served with crisp balsamic-dressed spinach and romaine.

Italian Pepper-Onion Frittata with Arugula-Style Greens

Ingredients

  • 9 large450 gEggs
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • 1 medium120 gGreen bell pepperthinly sliced
  • 1 medium110 gRed onionthinly sliced
  • 2 cloves6 gGarlicminced
  • ½ cup120 gPart-skim ricotta
  • ¼ cup grated25 gGrated Parmesan
  • ½ cup leaves12 gFresh basiltorn
  • 1 tsp1 gDried oregano
  • 2 tbsp24 gOlive oil
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 3 cups loosely packed90 gBaby spinach
  • 3 cups chopped140 gRomaine lettucechopped
  • 2¾ tsp15 gBalsamic vinegar
  • 4 slices128 gWhole-wheat breadtoasted

Steps

  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, whisk the eggs with the parmesan, the oregano, two-thirds of the salt and half the black pepper; set aside.
  3. Heat two-thirds of the olive oil in a 10-inch oven-safe skillet over medium heat. Add the red onion, red bell pepper and green bell pepper and cook, stirring, until soft and lightly browned, about 10 minutes. Stir in the garlic for 30 seconds.
  4. Pour the egg mixture over the vegetables and scatter half the basil on top. Drop the ricotta over the surface in small spoonfuls. Cook without stirring for 2 minutes until the edges begin to set.
  5. Transfer the skillet to the oven and bake 12 to 15 minutes, until puffed and set in the center at 160°F (71°C). Rest 5 minutes.
  6. Meanwhile, whisk the remaining olive oil with the balsamic, the remaining salt and the remaining black pepper in a large bowl. Toss in the spinach and romaine just before serving.
  7. Toast the whole-wheat bread.
  8. Scatter the remaining basil over the frittata, cut into 4 wedges and serve with the dressed greens and toast.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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