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!


  • 12 GREENHOUSE red cherry tomatoes or
  • 1 GREENHOUSE orange bell pepper
  • 1 GREENHOUSE red bell pepper
  • 4 eggs
  • ¼ cup arugula
  • 2 tbsp low sodium feta cheese, crumbled
  • 2 tbsp half & half cream
  • 1 tbsp. olive oil
  • Salt & pepper to season


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


*Recipe courtesy of Nature Fresh


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