Pepper Lovers Tri-Colored Pepper Frittata

If you love easy breakfast recipes, it doesn’t get much easier than this light and fluffy tri-colored pepper corn frittata. This vegetable frittata is full of fresh red, yellow, and orange peppers, corn, leeks and cilantro.

Tri-Colored Pepper Frittata in a cast iron skillet garnished with cilantro

Sip, Sip Hooray, It’s Mom’s Day!

This is the first Mother’s Day that I will be home to celebrate in YEARS. That probably sounds really weird to you, but every year there is a huge volleyball tournament over Mother’s Day. (Who the heck does that?) Well, this year she isn’t playing in this tournament. We get to celebrate together as a family!!!

Even better, I don’t have to get up at 5:00 am, drive to the boonies, and eat a protein bar for breakfast.

Mother's Day Sign 2016

Being a volleyball mom may be a LOT, but I know everything I do is appreciated. Last year she made me a giant poster last year…just don’t read the cussing in the car part!! (My birthday is within a few days of Mother’s Day, so I get twice the appreciation LOL.)

I am ready to JaM into a cool glass of Butter and enjoy a real breakfast!

A bottle of JaM Cellars Butter Chardonnay with a wine glass and recipe ingredients.

Have you seen JaM Cellars Butter Chardonnay yet? It is a wine you need to try next. It is perfect for Mother’s Day, brunch, or anytime! JaM is made by second-generation Napa Valley vintners John and Michele are the “J” and the “M” in JaM Cellars. They made these wines in a style they love to enjoy with their friends any day of the week. You can find JaM in not only Butter Chardonnay, but JaM Cabernet and Toast Sparkling too. A JaM for every occasion!

And don’t expect any boring stuff over at JaM! “We take our wines seriously; we just don’t take ourselves seriously!” – JaM Cellars.

Well, we don’t do boring well so this wine is PERFECT for us! We enjoy good wine and I am always amazed at the quality of this wine. I would never guess you could buy it for under $20 a bottle. Don’t be misled by the awesome flavors, it just tastes expensive. Everything’s Better with Butter! And…..JaM just won the gold medal, SF Chronicle Wine Competition Jan. 2017 and named “Impact Hot Brand” for 2016. How cool is that?

 Tri-Colored Pepper and Leek Frittata slice on a plate.

Talk about the best brunch, this year we are going to have this fresh tri-colored pepper, corn and leek veggie frittata. It is something the whole family will enjoy. Feel free to use your favorite vegetables in this classic frittata recipe to make it your own :-).

Light and Fluffy Frittatas

It is so easy to make this light and fluffy egg frittata recipe. The secret I have found is to not skimp on the dairy. Full fat fluffs this frittata up like a souffle. It is hard to tell from my pictures, but when I took this frittata out of the oven, it was a good inch over the edge of the skillet! How cool is that?

A top view of the Fluffy Pepper, Corn and Leek Frittata in a cast iron skillet.

How to make a frittata:

Cooking corn and red peppers in a skillet

Cook your vegetables first. It helps them release their water, and allows the flavors to blend together.

Eggs, cilantro and cream in a bowl

Add the eggs, cream, and cilantro.

Cooking Tip: Add your seasoning now in the raw egg mixture so that it blends throughout the egg evenly.

Pouring the egg mixture into the skillet.

Pour the egg mixture into the vegetables.

Bell Pepper and leek frittata slice on a plate with the pan in the background.

Want to buy Butter? Find a store near you with the JaMCellars Store Locator

4.84 from 6 votes
Tri-Colored Pepper and Leek Frittata
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

A deliciously light and fluffy frittata that you can use any of your favorite vegetables in.

Course: Breakfast
Cuisine: American
Servings: 6 slices
Calories: 182 kcal
Author: Sandi Gaertner
  • 8 large eggs
  • 1/3 cup heavy cream
  • 2 tablespoons cilantro
  • 1/4 cup leeks
  • 1/3 cup red, yellow, and orange pepper
  • 1/3 cup raw corn
  • 1/4 teaspoon salt
  • 1/4 cup cheddar cheese
  • 1 tablespoon olive oil
  1. Preheat the oven to 400 degrees.

  2. In a cast iron skillet, heat olive oil over medium heat.

  3. Add leeks, corn and peppers. Saute for 5 minutes.

  4. In a separate bowl, add eggs, cream, cilantro, cheese, and seasoning.

  5. Turn off the stove and move the cast iron skillet to the oven.

  6. Bake 10 minutes until it raises up and gets puffy.

  7. Remove from the oven and serve hot.

Nutrition facts per serving (1slice)
182kcal | Fat: 14g | Saturated fat: 6g | Polyunsaturated fat: 1g | Monounsaturated fat: 2g | Cholesterol: 241mg | Sodium: 215mg | Potassium: 133mg | Carbohydrates: 3g | Sugar: 1g | Protein: 9g | Vitamin A: 18.2% | Vitamin C: 13.9% | Calcium: 7.8% | Iron: 6.7%

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More Yummy Recipes to Try for Mother’s Day!

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.


  1. Happy Mum’s Day to you Sandi! Volley ball is such a huge commitment from families, thankful this year you are home and can enjoy a little frittata and chardonnay breakfast in bed. Shall we wish you a happy birthday as well?! Take care

  2. Easy, healthy and full of protein to fill you up. Excellent dish will bookmark!

  3. Love getting extra veggies into my day! This seems like a perfect way to do that!

  4. This looks wonderful! All of that color looks amazing, and I love all the veggies. Yum!

  5. Oh this looks simply amazing!!! YUM!!

  6. This looks absolutely delicious! Happy Mother’s Day to you and congratulations on being able to spend it at home this year. Thanks for sharing!

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