Frittata with Peppers, Onion and Pecorino Recipe
This frittata is the Italian answer to a veggie-packed omelette: sweet peppers, gently sautéed onion and bold pecorino cheese. In Italy, a dish like this often appears at breakfast, but it works just as well as a quick lunch with a salad. You can eat it warm or cold – perfect for a lunchbox.
This frittata is the essence of the Italian approach to simplicity: just a few ingredients, but each one full of character – sweet peppers, soft onion and salty, intense pecorino. Thanks to baking or slowly setting over low heat, the eggs stay fluffy, and the vegetables give the dish a sweet-savory profile that satisfies without feeling heavy. It’s a great way to use up vegetables from the fridge in a form that tastes like something from a bistro.
Chef's tips
Sauté the peppers patiently until they really soften and lightly caramelize – they build most of the flavor, so it’s not worth rushing; it usually takes at least 10–12 minutes. Beat the eggs only until the whites and yolks are combined, without over-whisking, so the frittata doesn’t puff up too much and then collapse dramatically after coming off the heat. After cooking, let it rest for 5 minutes in the pan – it will be easier to slice and won’t fall apart in a lunchbox.
How to serve
Serve the frittata with a simple mixed-leaf salad and a mustard vinaigrette – this turns it into a full meal that you can easily take to work. For a weekend breakfast, it pairs beautifully with stovetop coffee and a slice of wholegrain bread, which you can dip into the yolk if you leave the center slightly creamy. For a picnic, cut it into small squares and serve as finger food – it travels well and doesn’t lose flavor when cold.
Ingredients
- eggs size M or L - 6 piece
- pepper large - 1 piece
- pepper or a second red one - 1 piece
- onion medium - 1 piece
- grated pecorino cheese can be replaced with Parmesan - 40 g
- olive oil - 2 tablespoons
- milk or 30% cream - 2 tablespoons
- salt to taste
- pepper to taste
- fresh parsley chopped, optional - 2 tablespoons
Preparation
- Peel the onion and slice it into thin half-moons. Wash the peppers, remove the seeds and cut into strips, then into smaller pieces.
- In a medium pan (preferably with a thick bottom and an ovenproof handle, about 22–24 cm in diameter) heat 2 tablespoons of olive oil over medium heat.
- Add the onion and fry for 3–4 minutes, stirring often, until it softens and becomes slightly translucent but not browned.
- Add the peppers, season with a pinch of salt and fry for 6–8 minutes, stirring frequently, until the peppers soften and are lightly browned on the edges.
- In a bowl, crack the eggs, add the milk, grated pecorino, a pinch of salt and pepper. Beat with a fork or whisk for about 30–40 seconds until the mixture is uniform and slightly foamy.
- Preheat the oven to 190°C (top and bottom heat). If your pan is not ovenproof, transfer the sautéed vegetables to a small greased baking dish.
- Spread the vegetables evenly in the pan or dish. Reduce the heat under the pan to low. Pour in the egg mixture and gently shake the pan so the eggs flow between the vegetables.
- Cook over low heat for 3–4 minutes, until the edges begin to set while the center is still runny.
- Transfer the pan or dish to the oven and bake for 8–10 minutes, until the top is set and has risen slightly. The frittata is ready when the center no longer wobbles when you move the pan.
- Remove from the oven and let it cool for 3–5 minutes. Sprinkle with chopped parsley, cut into wedges and serve warm or at room temperature.
Storage
Store leftover frittata in an airtight container in the fridge for up to 3 days. Eat cold or reheat gently in a pan or low oven so it doesn’t dry out.
