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Pepper Frittata

Whether it’s for brunch, lunch or dinner, this delicious recipe is a quick and easy meal solution for any time of the day.
Servings: 6
Print Recipe
  • 6 Mucci Farms Sweet Bell Peppers

  • 12 eggs

  • 1½ cups shredded old cheddar

  • 2⁄3 cups sliced shiitake mushrooms

  • 3 tbsp. extra-virgin olive oil

  • 1½ cups chopped smoked salmon

  • 3 tbsp. chopped dill

  • 2⁄3 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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