Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Roasted Red Pepper Frittata

Print recipe & shopping list
Roasted Red Pepper Frittata
Submitted by:
Makes: 4 servings adjust



  • 2 slices Turkey B, Cut into 1 inch pieces

Step 1

In a large skillet, cook the bacon over medium heat until it is lightly browned. Remove the bacon with a slotted spoon and drain all but 1 teaspoon of the bacon fat from the skillet.


  • 12 cup Yellow Onion, Chopped
  • 2 cups Mushrooms, Sliced
  • 12 cup Roasted Red Pepper (in a jar)
  • 2 small Yellow Zucchini Squash, Sliced 1/4 inch thick
  • Sea Salt, To taste

Step 2

Add the onion to the skillet and cook for 2 minutes. Add the mushrooms and peppers and cook for 2 more minutes. Add the zucchini and basil and cook until the vegetables are soft, about 3 more minutes. Season well with salt and pepper.


  • 2 Eggs

Step 3

Pour the eggs into the skillet and cook (without stirring) for 5 minutes.


  • 12 cup Cheddar goat cheese, Grated or or low fat Swiss cheese

Step 4

Remove the cover and sprinkle the cheese and reserved bacon over the top of the frittata. Cover and cook until the cheese is melted, about 2 minutes. Remove from heat and slice into 6 wedges. Serve immediately.
Kitchen Monki sign up