Frittata, a thick Italian omelette, is an egg dish that’s great hot or cold. It’s perfect picnic fare, which means it’s also great for bento. The usual frittata recipe calls for baking it in the oven, but it’s hard to find the time to heat up the oven and then bake something on a weekday morning. This method in cooking a frittata is by heating up your stoves. Your all-time favorite eggy brunch at it’s quickest and easiest way.
Three Pepper Stovetop Frittata
- 1/4 cup Pancetta (chopped)
- 1/4 Red Bell Pepper (chopped)
- 1/4 Yellow Bell Pepper (chopped)
- 1/4 Green Bell Pepper (chopped)
- 3 Eggs
- 2 tbsp Fresh cilantro
- Sea Salt and Black Pepper (to taste)
Add the pancetta to a skillet over medium high heat. Cook until crispy, about 5 minutes. Remove the pancetta and place on a paper towel lined plate. Set aside.
Return the pan to the heat and add the red, yellow, and green bell peppers. Cook until tender, about 5-7 minutes.
While the peppers are cooking whisk together the eggs in a small bowl. Season with salt and pepper to taste.
Once the peppers are cooked reduce the heat to medium. Add the eggs and cook for 2-3 minutes stirring constantly, until the eggs begin to scramble. Stop stirring and allow the eggs to continue cooking until they set. About 5-7 more minutes.
Transfer to a plate. Garnish with fresh chopped cilantro and serve.
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