Grammy's Kitchen · Frittata · Baked Frittata with Roasted Red Peppers, Aru
One of 55 frittata recipes we measured
5 cooks on www.gimmesomeoven.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| dairy | 0% | 16% |
| fat | 3% | 5% |
| protein add | 28% | 28% |
| vegetables and beans | 0% | 60% |
| salt | 1% | 0% |
| aromatics | 42% | 16% |
| liquid | 0% | 15% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 Tablespoon DeLallo extra virgin olive oil |
| 160 g | 1 cup diced white onion (about half a medium onion (peeled)) |
| 9 g | 3 cloves garlic (minced) |
| 400 g | 8 eggs (whisked) |
| 340 g | 1 (12-ounce) jar DeLallo roasted red peppers |
| 2 handfuls baby arugula (roughly chopped) | |
| 112 g | 1 cup shredded Mozzarella cheese (I used part-skim) |
| 25 g | 1/4 cup DeLallo basil pesto |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
Method: 4 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was wonderful!!! I can't stand arugula so subbed in baby spinach which didn't have the same peppery taste but still added the bright green. I agree, with the red peppers, it was Christmas ready. It served four with left overs, one piece I had for break” — a cook, 5.0★
“Really tasty frittata. I will probably wilt the arugula next time when I add the garlic to the onions. and probably add a bit of lemon juice and zest to brighten it a bit. Thanks for sharing.” — a cook, 4.0★