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Cheesy Beef and Pepper Frittata

Prep 15 min Cook 25 min Difficulty 2/5

Quick cheesy beef and pepper frittata—ready in 40 minutes. Easy skillet-to-oven recipe for weeknight dinners or meal prep.

Why this recipe works

This Cheesy Beef and Pepper Frittata combines browned ground beef, sautéed onions and peppers, and melted mozzarella into a quick, satisfying skillet meal. It’s suited for families, meal-prep cooks, or anyone who wants a low-effort savory dish. The recipe uses a 10-inch ovenproof skillet and moves from stove to oven for a perfect set and lightly golden top.

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Key takeaways

Ready in about 40 minutes with simple pantry ingredients.
Skillet-to-oven method gives a golden top and tender center.
Easy to scale or adapt with different cheeses or peppers.

Recipe guide

This Cheesy Beef and Pepper Frittata combines browned ground beef, sautéed onions and peppers, and melted mozzarella into a quick, satisfying skillet meal. It’s suited for families, meal-prep cooks, or anyone who wants a low-effort savory dish. The recipe uses a 10-inch ovenproof skillet and moves from stove to oven for a perfect set and lightly golden top.

A hearty, skillet-to-oven frittata you can make in under 40 minutes.

  • Ready in about 40 minutes with simple pantry ingredients.
  • Skillet-to-oven method gives a golden top and tender center.
  • Easy to scale or adapt with different cheeses or peppers.

Ingredients

Ingredients (consolidated): 1 lb ground beef; 1 cup chopped onion; 2 medium bell peppers, sliced; 1 cup shredded mozzarella; 6 large eggs; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp Italian seasoning.

Method

Preheat oven to 375°F (190°C). Heat oil in a 10-inch ovenproof skillet over medium. Sauté onion and bell peppers 5–7 minutes until softened. Push veg aside, add ground beef and brown, breaking it up. Season with salt, pepper and Italian seasoning; drain excess fat if needed. Whisk eggs with half the mozzarella and pour over beef and veg. Cook 2–3 minutes until edges set, sprinkle remaining cheese, then bake 10–12 minutes until center is set and top is lightly golden. Let rest 5 minutes before slicing.

Tips & Variations

Tips: Use a thermometer—center should reach about 160°F for fully set eggs. If excess grease collects, drain carefully before adding eggs. To make it lighter, replace half the beef with chopped mushrooms or shredded zucchini; for more flavor, add a pinch of smoked paprika or a handful of chopped fresh herbs before serving.

Ingredients

  • 1 lb ground beef
  • 1 cup chopped onion
  • 2 medium bell peppers sliced
  • 1 cup shredded mozzarella cheese
  • 6 large eggs
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in an ovenproof 10-inch skillet over medium heat.
  3. Add chopped onion and sliced bell peppers; sauté 5–7 minutes until softened.
  4. Push vegetables to the side and add ground beef to skillet; break up and brown until no pink remains.
  5. Season beef and vegetables with salt, pepper, and Italian seasoning; drain excess fat if needed.
  6. Whisk eggs in a bowl until smooth, stir in half the mozzarella cheese.
  7. Pour egg-cheese mixture evenly over the beef and vegetables in the skillet.
  8. Cook on stove for 2–3 minutes until edges begin to set.
  9. Sprinkle remaining mozzarella on top and transfer skillet to oven.
  10. Bake 10–12 minutes until center is set and top is lightly golden; let rest 5 minutes before slicing.

FAQs

Can I make this without an ovenproof skillet? Use a 10-inch ovenproof skillet. If you don’t have one, transfer the mixture to a greased 9x9-inch baking dish and bake the same time, checking for doneness.
How do I store and reheat leftovers? Yes—store cooled slices in an airtight container in the fridge for 3–4 days; reheat in a skillet or microwave. For freezing, wrap portions and freeze up to 2 months.
What are easy variations or substitutions? Swap mozzarella for cheddar, pepper jack, or a blend; use ground turkey or chicken for a lighter protein; add spinach or mushrooms with the peppers for more veg.