Roasted Red Pepper & Herb Frittata

A frittata has long been one of my favorite ways to gather the season onto a single plate.

Fresh herbs, eggs, and a bit of cheese come together into something that feels both effortless and celebratory. Paired with biscuits and tomato confit, it’s the kind of dish that belongs at a leisurely brunch where the coffee is refilled often and nobody is in a hurry to leave.

Part of the Juneteenth Brunch Menu: Serve alongside the Thyme & Garlic Tomato Confit, and Buttermilk Biscuits for a gathering-inspired summer meal.

Simple Ingredients, Beautiful Results

Frittatas are one of the easiest ways to create a satisfying meal with a handful of ingredients. Eggs provide the foundation while fresh herbs add brightness and Gruyère contributes a subtle richness.

Roasted red peppers bring color and sweetness, making this a beautiful dish for entertaining as well as everyday meals.

Because it can be served warm or at room temperature, a frittata is especially useful when hosting brunch or gathering friends around the table.

A Few Ingredient Notes

Fresh basil and thyme are the stars of this recipe, so whenever possible, use fresh herbs rather than dried.

Gruyère offers a nutty flavor that complements the herbs beautifully, though white cheddar or fontina are excellent substitutes.

Jarred roasted red peppers work perfectly and make preparation quick and convenient.

Serve Alongside

Serve with fresh fruit, a simple green salad, or warm buttermilk biscuits. For a complete brunch menu, pair with Tomato Confit and coffee for a meal designed to linger over.

Roasted Pepper & Herb Frittata

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• Author: Stefani Renée
• Total Time: 46 minute
• Yield: 6-8 1x

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Description

Filled with fresh herbs and Gruyère, this simple frittata is equally suited to quiet mornings and gathering friends for brunch.

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Ingredients

Scale 1x2x3x

• 8 large eggs

• 1/2 cup half-and-half or heavy cream

• 1 cup shredded Gruyère cheese

• 1 tablespoon fresh thyme leaves

• 1 tablespoons chopped fresh basil

• 1/2 cup jarred roasted red peppers, drained and chopped

• 2 tablespoons butter

• 1/2 small yellow onion, finely diced

• 2 cloves of garlic, chopped

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

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Instructions

1. Preheat the oven to 375°F.

2. In a large bowl, whisk together the eggs, milk,, thyme, basil,  ½ teaspoon salt, and ½ teaspoon black pepper. Stir in the roasted red peppers and cheese.

3. Heat the butter in a 12-inch oven-safe skillet over medium heat. Add the onion and cook until softened, about 4–5 minutes. Stir in the garlic and cook for 1 minute.

4. Pour the egg mixture into the skillet and gently stir once or twice to distribute the onions and garlic evenly.

5. Cook undisturbed for 2–3 minutes, just until the edges begin to set.

6. Transfer the skillet to the oven and bake for 12–15 minutes, or until the center is set and lightly golden.

7. Let rest for 5 minutes before slicing.

8. Garnish with additional basil and thyme, if desired, and serve warm or at room temperature.

Notes

Notes:

• Jarred roasted red peppers work beautifully here, but homemade roasted peppers can be substituted if you have them on hand.
• Gruyère, white cheddar, fontina, or goat cheese all pair beautifully with the fresh herbs.
• A frittata is done when the center is just set; it will continue cooking slightly as it rests.

Serving Suggestions:

• Serve warm or at room temperature with a simple green salad.

• Pair with buttermilk biscuits and tomato confit for a leisurely brunch.

• Add fresh fruit and coffee for an effortless weekend meal.

• Cut into wedges and serve as part of a brunch buffet or picnic spread.

• Prep Time: 10
• Cook Time: 12-15 min
• Category: Breakfast Brunch
• Method: Bake