What do you do when you have  a ton of red peppers in from the garden? I made this, among other things.

After chopping up all these peppers, this recipe is easy. Many frittatas are finicky, needing to start on the stove and move to the oven. This one sautés veggies, then mixes everything up, and puts it in the oven.

Any pesto will do here, store bought or homemade.

Red Pepper Frittata Recipe

8 eggs
1/2 cup pesto
3 cups red pepper, diced
1 large garlic, minced
1 small onion or large shallot, minced
2 Tablespoons cream cheese
1/2 cup cheddar cheese, plus more for sprinkling on the top
1 teaspoon garlic powder
sea salt and freshly ground pepper
butter for greasing dish

Preheat oven to 350ºF.

Sauté all the veggies.

Mix the eggs with the pesto, cream cheese, cheddar, and garlic powder, until well combined, and there are no clumps. Add salt and pepper. Mix in the sautéed veggies.

Grease a baking dish well with butter. Pour the egg, cheese, and veggie mixture into the baking dish. Sprinkle the top with a little more cheese.

Bake for 30 minutes until set and a bit golden on top (but not dry looking).

Serve hot and enjoy!