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+ servings
a cooked frittata in a cast iron skillet

Bell Pepper Frittata

Sandi Gaertner
A deliciously light and fluffy frittata that you can use any of your favorite vegetables in.
4.84 from 12 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 6 slices
Calories 191 kcal


  • 8 large eggs
  • cup heavy cream
  • 2 tablespoons cilantro
  • ¼ cup leeks
  • cup red * see note
  • cup raw corn
  • ¼ teaspoon salt
  • ¼ cup cheddar cheese
  • 1 tablespoon olive oil


  • Preheat the oven to 400º F.
  • In a cast iron skillet, heat olive oil over medium heat.
  • Add leeks, corn and peppers. Saute for 5 minutes.
  • In a separate bowl, add eggs, cream, cilantro, cheese, and seasoning.
  • Turn off the stove and move the cast iron skillet to the oven.
  • Bake 10 minutes until it raises up and gets puffy.
  • Remove from the oven and serve hot.


  1. This gluten free frittata can be customized to use all of your favorite mix-ins like bacon, sausage, tomato, any vegetables you have on-hand.
  2. I do not recommend using half and half.
  3. This frittata will keep up to 4 days in an air-tight container.


Serving: 1gCalories: 191kcalCarbohydrates: 4gProtein: 9gFat: 15gSaturated Fat: 6gCholesterol: 241mgSodium: 216mgPotassium: 133mgFiber: 1gSugar: 1gVitamin A: 652IUVitamin C: 1mgCalcium: 78mgIron: 1mg
Keyword easy pepper frittata recipe, gluten free frittata, pepper frittata
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