Calico Pepper Frittata Recipe
Calico Pepper Frittata Recipe photo by Taste of Home
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Calico Pepper Frittata Recipe

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Her garden-fresh frittata has all-day appeal, says Loretta Kelcinski, Kunkletown, Pennsylvania. “I serve it for breakfast, brunch, lunch or dinner with crispy Italian bread. It's made in a skillet, so there's no need to heat up the oven.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 5 large eggs
  • 1-1/4 cups egg substitute
  • 1 tablespoon grated Romano cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 medium onion, chopped
  • 1 garlic clove, minced

Nutritional Facts

1 wedge: 201 calories, 10g fat (3g saturated fat), 268mg cholesterol, 559mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 fat.


  1. In a large bowl, whisk the first five ingredients until blended.
  2. In a large nonstick skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Pour in egg mixture. Mixture should set immediately at edges. Cook, uncovered, 8-10 minutes or until eggs are completely set, pushing cooked portions toward the center and letting uncooked eggs flow underneath. Cut into wedges. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Calico Pepper Frittata in Country Woman August/September 2007, p36

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HomeChefColleen User ID: 7305751 231311
Reviewed Aug. 16, 2015

"Good flavour for this frittata. Next time I would use all eggs and no egg substitute. I found it took much longer than stated however."

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