4ouncescheddar cheesegrated (omit for paleo option)
salt and ground black pepper to taste
Heat oven to 350 degrees F.
Prep Ingredients: Beat eggs in a mixing bowl until well combined. De-stem and de-seed bell pepper and chop into small pieces. Slice green onions (green tops only for low FODMAP version) into 1/4 inch pieces. Grate cheese. Lightly chop oregano.
Heat a 10-inch oven proof skillet over medium heat. Add oil and spread to coat bottom and sides of skillet. Add bell pepper and saute for 2 minutes to soften. Add green onion and saute for 1 minute. Season vegetables with salt and black pepper to taste.
Spread vegetables evenly across skillet and pour egg mixture on top. Turn heat to medium low and cook for ~ 8 minutes, or until eggs firm up on sides of skillet. Top will still be runny.
Place skillet in oven and bake for 5 minutes. Carefully slide out skillet from hot oven and top with grated cheese. Bake an additional 3 minutes.
Remove skillet from oven and allow to cool for 5 minutes. Sprinkle oregano on top, slice into 4 wedges and serve.
Vegetable Frittata Recipe Variations
Once you've mastered the basic vegetable frittata recipe, it's easy to swap the veggies, cheese, herbs & spices with whatever you have on hand. Here are just a few flavor pairings to try...
Broccoli, Garlic, Red Chili Pepper Flakes, & Feta Cheese