Pepper Frittata

Whether it’s for brunch, lunch or dinner, this delicious recipe is a quick & easy meal solution for any time of the day.

recipes / peppers / Pepper Frittata


6 Mucci Farms Sweet Bell Peppers

12 eggs

1½ cups shredded old cheddar

23 cups sliced shiitake mushrooms

3 tbsp. extra-virgin olive oil

1½ cups chopped smoked salmon

3 tbsp. chopped dill

23 tsp. black pepper


· Slice tops off bell peppers; removing seeds and inner ribs.

· Brush skin of peppers with oil and arrange in a baking dish cut side up.
  If the peppers do not sit flatly on its bottom, form a loosely crumpled ring
  of foil around the base to support the pepper.

· In a large bowl, whisk eggs and stir in salmon, cheddar, shiitake, dill, and
  pepper. Ladle filling evenly among peppers.

· Bake in preheated 400 ºF (204 ºC) oven for 30 minutes until tops are golden
  and egg is lightly puffed. Let cool a few minutes before serving.

· Garnish with dill if desired.



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