Frittata Stuffed Peppers

Vegetable Frittata Stuffed Peppers

August is a great time to eat local no matter where in the country you might be located. Produce is abundant in the grocery store, at the supermarket, even roadside stands. Maybe you’re even growing bell peppers, tomatoes, and spinach in your backyard! We would term that ‘hyperlocal.’

No matter where you’re buying the goods, our recipe for Vegetable Frittata Stuffed Peppers is an easy, crowd-pleasing breakfast or brunch. They also reheat well if you make them in advance and want to enjoy throughout the week.

Looking for more ways to use that local produce haul? Try our recipes for Corn, Pepper, Tomato Saute; Roasted Garden Vegetable Sauce; or Grilled Scallion, Farro, Mint Salad. 

Frittata Stuffed Peppers 3

Vegetable Frittata Stuffed Peppers

Looking for a way to use that local produce haul? Our recipe for Vegetable Frittata Stuffed Peppers is an easy, crowd-pleasing breakfast or brunch.

Serving size: 1 pepper, Makes 6 servings

Ingredients

1/4 teaspoon canola oil
6 whole red bell peppers
1.5 oz chopped tomatoes
1.5 oz chopped onions
2.5 oz chopped spinach
2 oz part-skim shredded mozzarella cheese
7 eggs
1/2 teaspoon salt
1/3 cup whole milk
1/4 teaspoons black pepper

Instructions

  1. Prepare a standard muffin pan with cooking spray and preheat oven to 325 degrees F. 
  2. Cut top third off the bell peppers -- remaining bell pepper “cup” should be at least 3 inches deep. For small peppers, less may need to be cut off. Dice the top third of the bell peppers and reserve. 
  3. Heat oil in large saute pan over medium-high heat. Add diced peppers, tomatoes, onion, and spinach and cook until softened. Use a mesh strainer to push all excess liquid out of vegetables then transfer to a bowl. Mix with shredded mozzarella.
  4. Scrape seeds from the bell pepper cups. Place bell peppers inside muffin tins so they stay upright. Evenly distribute vegetable mozzarella mixture among bell pepper cups.
  5. In a bowl, whisk together eggs, salt, milk, and pepper. Pour egg mixture into bell peppers. Egg mixture should almost fill peppers. Bake in preheated oven until eggs are set, about 30-40 minutes.

Nutrition information per serving: 180 calories, 10 g fat, 4 g saturated fat, 300 mg sodium, 7 g carbohydrates, 4 g sugar, 2 g fiber, 13 g protein

What We Were Talking About in 2018: What the FLIK is…a 'meatless' burger?

At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.

Have feedback or questions for our team? Email us at flikblog@compass-usa.com.

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