I passed my friend Anthony’s house and I saw all these beautiful hot peppers growing on his driveway. Yes, his driveway. He has them in pots lined up and I knew I had to try a few. He gave me a whole bunch but didn’t how hot they were. I decided to start out conservatively with one pepper for this Pepper and Onion Egg White Frittata. It didn’t matter what the Scoville rating is for the pepper I used because for my taste, it was perfect. But, if I had to guess I would say a hotter than a jalapeño but not by much. Continuing with the pepper theme, I added a sweet orange pepper and a cube of frozen sautéed onions. Prep time was cut down significantly as well as cooking time. I cooked the peppers until they began to blister and then added egg and garnished with cilantro. Cilantro is one of my favorite herbs but you can use parsley if you don’t care for it.
I used this skillet.
Anthony’s peppers
Ingredients
The pepper that added the heat to this recipe
Sauté the peppers.
The peppers are ready when they begin to caramelize.
Cook until the egg sets on the bottom and sides and then transfer to the oven.
Delicious!
Ingredients
Method
- Preheat oven to 400
- Saute peppers with onions in two tables spoons of olive oil in an oven proof pan
- Once the peppers are blistered, remove from pan
- Add another two tablespoons of oil to the pan
- Add egg whites
- Add vegetables and cilantro to the pan
- Cook on medium flame until the bottom begins to set
- Transfer to a 400 degree oven and bake until fully set about 10 minutes
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