Christmas morning frittata

Chatelaine 0

( 3 ratings )

Cooking time:
4 minutes
Preparation time:
10 minutes
Baking Time:
25 minutes
4 servings


  • 1 tbsp (15 mL) butter
  • 1/2  red onion, finely chopped
  • 1  red or green pepper, seeded and chopped
  • 1  small jalapeño pepper, minced or 2 to 3 tbsp (30 to 45 mL) canned diced chilies
  • 8  eggs
  • 1/4 cup (50 mL) grated Parmesan, Asiago, cheddar or your favourite cheese
  • 1/2 tsp (2 mL) Tabasco
  • 1/2 tsp (2 mL) each of salt and dried leaf oregano or Italian seasoning
  • 1/4 tsp (1 mL) freshly ground black pepper
  • 1 tbsp (15 mL) olive oil


  • Melt butter in a large frying pan set over medium heat. Add onion and stir often for 2 minutes. Add red pepper and fresh jalapeño, if using. Cook 2 more minutes. Remove from heat. In a large bowl, whisk eggs. Stir in canned chilies, if using, cheese, Tabasco, seasonings, then onion mixture. If making ahead, wait until onion mixture has cooled before adding. Cover and refrigerate overnight, if you like. When ready to bake, preheat oven to 350F (180C). Generously oil a 9-inch (23-cm) pie plate. Whisk egg mixture, pour into pie plate and bake in centre of 350F (180C) oven until top is golden, from 25 to 30 minutes. Serve hot or at room temperature with avocado slices and a dollop of sour cream, if you like.

Nutrition (per Serving)

16 g
18.3 g
8.1 g
1.2 g
1.9 mg
150 mg
564 mg

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