Oven-Baked Onion Frittata

Don't let an Italian catch you calling this an omelette. This egg-based dish is made with fresh vegetables sautéd in roasted garlic and Italian herb flavored butter to give it a sophisticated, traditional Italian flavor.


15 minutes






  • 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


  • 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.
  •  !
    Use fresh rosemary and thyme for best flavor, but if using dried herbs use about one third the amount of fresh.