Jalapeno Pepper Frittata

In our home you'll usually find peppers. Red, yellow, green, jalapeno, chili or banana... we love the health benefits and the cancer fighting properties and well, like the taste!

This recipe is from one of my favorite 'free' magazines that I pick up in the organic section of my grocery store; Delicious Living.

1 1/2 T olive oil
1 c diced red/yellow bell peppers
1 c diced onion
2 lg. jalapeno peppers, minced
6 eggs
1/4 t cayenne pepper
1/2 c shredded jalapeno jack cheese
1/2 c chopped fresh parsley

Preheat oven to 350. In a pan that can go into your oven heat 1 T oil over medium high heat. Add bell peppers, onion and jalpeno, toss until tender, not brown. Remove from heat. Spread mixture even over the bottom of the pan. In a bowl beat eggs with cayenne pepper and cheese. Stir in parsley, salt and pepper to taste. Pour egg mixture over the cooled vegetables. Place pan over medium low heat and cook until the frittata is set but not brown (about 12 minutes). Transfer to the oven and cook 3-4 minutes more until cooked through. Cut into wedges to serve.Print Friendly and PDF