Name: Oven-Baked Onion Frittata
Yield: 3-4
Ingredients: 3 Tablespoons Challenge Butter or Challenge Spreadable Butter with Canola Oil; ⅛ teaspoon ground red pepper; 1 cup chopped white onion (1 large); ¼ cup chopped red bell pepper; 1 teaspoon finely minced or pressed fresh garlic (1-2 cloves); 6 eggs; ¼ teaspoon finely minced fresh rosemary; ¾ teaspoon fresh minced thyme; ¼ teaspoon salt; 2 Tablespoons freshly grated Parmesan cheese; ½ cup shredded mozzarella or Cheddar cheese

Cook

15 minutes

Servings

3-4

Level

Easy

Ingredients

3 Tablespoons Challenge Butter or Challenge Spreadable Butter with Canola Oil
⅛ teaspoon ground red pepper
1 cup chopped white onion (1 large)
¼ cup chopped red bell pepper
1 teaspoon finely minced or pressed fresh garlic (1-2 cloves)
6 eggs
¼ teaspoon finely minced fresh rosemary
¾ teaspoon fresh minced thyme
¼ teaspoon salt
2 Tablespoons freshly grated Parmesan cheese
½ cup shredded mozzarella or Cheddar cheese

Directions

1
Preheat oven to 350°F.
2
Melt butter in 10½-inch oven-proof skillet over medium heat. Add ground red pepper and onions. Sauté onions until soft.
3
Stir in red bell pepper and garlic; sauté for an additional 1 to 2 minutes. Remove from heat.
4
Beat eggs, herbs, salt and Parmesan cheese together. Pour egg mixture over sautéed vegetables.
5
Sprinkle mozzarella or Cheddar cheese over the top. Place pan in oven.
6
Bake for 15 minutes.
7
Slide frittata onto a plate and serve.