Red pepper and petits pois frittata

Red pepper and petits pois frittata


1 person made this

About this recipe: It was the first time I had made a frittata, and I saw my husband go back to the kitchen for another serving. My son helped to beat the eggs. In short, a total success! You can also cut the frittata into small bites to serve as a starter, and it's great warm or cold.


Serves: 4 

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 6 eggs
  • 100g Comté cheese, grated
  • 1 teaspoon fresh thyme leaves
  • 50g frozen petits pois
  • salt and ground black pepper

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Heat the olive oil in an ovenproof frying pan over low heat, and cook and stir the onions until translucent, about 10 minutes.
  3. Stir in the red pepper, and cook for 5 minutes. Meanwhile, whisk the eggs in a jug with the grated cheese.
  4. Sprinkle the thyme leaves into the frying pan and stir in the frozen petits pois. Season with salt and pepper. Pour in the egg mixture, and cook, stirring gently from time to time, until the eggs begin to set, for about 10 minutes.
  5. Bake in the preheated oven until fully set, about 10 minutes. Remove from the oven to serve hot or cool. Be careful - the pan will be very hot.

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Reviews (1)


I didn't have an oven proof frying pan so I transferred it to a preheated cake tin sprayed with low fat spray. Possibly should have cooked for a bit longer in the frying pan first as it took a while to set in the oven. - 21 Sep 2015

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