Grilled Peppers & Tomato Frittata

Great way to start or end the day with a warm breakfast dish. Add turkey bacon to give your frittata a boost of protein!

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 2

Ingredients

12 GREENHOUSE red cherry tomatoes or
1 GREENHOUSE orange bell pepper
1 GREENHOUSE red bell pepper
4 eggs
1/4 cup arugula
2 tbsp low sodium feta cheese, crumbled
2 tbsp half & half cream
1 tbsp. olive oil
Salt & pepper to season

DIRECTIONS

Wash cherry tomatoes & peppers. Preheat oven to 375°F.
Halve the cherry tomatoes, then toss in a mixing bowl with olive oil and salt and pepper.
Line baking sheet with parchment paper and roast the cherry tomatoes for 8-10 minutes in the oven. Let cool.
Quarter peppers and grill for 2 minutes with the skin side down on BBQ or gas stove. Let cool to touch and dice.
Heat cast iron skillets on stove or in oven for 5 minutes with 1 tbsp. olive oil evenly poured into two skillets.
Separate the egg mixture into the two skillets – be careful to not overfill.
Top egg mixture with roasted cherry tomatoes, grilled peppers, arugula, and crumbled feta.
Bake in oven for 10 minutes.
Allow frittata to cool – enjoy!

*Recipe courtesy of Nature Fresh

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Grilled Peppers & Tomato Frittata