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Breakfast recipe · from the recipe book

Skillet Pepper-Onion Frittata with Lemony Greens

A tender, custardy frittata studded with sweet caramelized peppers and onions and salty feta, served beside crisp spinach and romaine tossed in a bright lemon dressing.

Skillet Pepper-Onion Frittata with Lemony Greens

Ingredients

  • 8 large400 gEggs
  • ¼ cup (60 ml)60 gMilk, 2%
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • 1 medium120 gGreen bell pepperthinly sliced
  • 1 medium110 gYellow onionthinly sliced
  • 2 cloves6 gGarlicminced
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 2 tbsp25 gOlive oil
  • ¾ tsp2 gPaprika (sweet or smoked)
  • 1 tsp1 gDried oregano
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 3 cups loosely packed90 gBaby spinach
  • 3 cups chopped140 gRomaine lettucechopped
  • 1½ tbsp20 gLemon juice
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. Preheat the broiler with a rack about 6 inches from the heat.
  2. In a bowl, whisk the egg, milk, paprika, oregano, half the salt and half the black pepper until smooth; set aside.
  3. Heat two-thirds of the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion, red bell pepper and green bell pepper and cook, stirring, until soft and lightly browned, 8 to 10 minutes. Stir in the garlic for 30 seconds.
  4. Spread the vegetables evenly, pour in the egg mixture and scatter the feta over the top. Cook without stirring over medium-low heat until the edges are set, 6 to 8 minutes.
  5. Slide the skillet under the broiler for 2 to 3 minutes, until the top is puffed and set and the center reaches 160°F (71°C). Rest 3 minutes, then sprinkle with half the parsley.
  6. Meanwhile, in a large bowl whisk the lemon juice with the remaining olive oil, the remaining salt and the remaining black pepper. Add the spinach, romaine and remaining parsley and toss.
  7. Cut the frittata into 4 wedges and serve with the greens.

Contains: Milk, Egg.

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

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