5 – 6 large eggs

½ large onion, diced

1 medium red or orange sweet pepper, seeded and diced

1 medium green sweet pepper, seeded and diced

1 cup sliced fresh button mushrooms

4 – 5 cherry tomatoes, halved

¼ cup milk

1 tsp green seasoning

¾ cup grated cheddar cheese

¼ cup crumbled feta cheese

1 – 2 tbsp olive oil


  1. Preheat oven to 375 degrees F.
  2. Heat the oil in a medium frying pan over medium high heat.
  3. Add the onions and cook for 1 minute. Add the sweet peppers and mushrooms to the onions and continue to cook for another 2 minutes. Season with a little salt and pepper. Add the tomatoes and cook for another minute.
  4. While the vegetables are cooking, add the green seasoning and milk to the eggs. Add a generous pinch of salt and black pepper. Beat the eggs until everything is combined. Add the grated cheddar cheese and whisk into the eggs.
  5. Pour the egg mixture into the pan covering the vegetables. Run a spatula along the sides letting some of the uncooked egg run to the sides. Sprinkle the crumbled feta over the eggs and place in the preheated oven.
  6. Bake for 4 – 6 minutes or just until the center is set and the frittata has puffed up. Remove and slide onto the serving plate. Garnish with some chopped herbs and serve immediately.

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