Recipe image
Recipe Finder blog

Skillet Cheesy Pepper & Onion Frittata

Prep 10 min Cook 18 min Difficulty 2/5

Quick skillet cheesy pepper and onion frittata—ready in ~30 minutes. Simple, stovetop-to-broiler method for easy breakfast or light dinner.

Why this recipe works

This skillet cheesy pepper and onion frittata is a simple, fast dish for breakfast, brunch, or a light dinner. It suits home cooks who want a one-pan meal with minimal prep and reliable results. Follow a short stovetop step and finish under a broiler (or covered) for a tender, cheesy center.

Search intent: recipe for cheesy pepper and onion frittata
  • cheesy frittata recipe
  • pepper and onion frittata
  • easy skillet frittata
  • quick breakfast frittata
  • one-pan frittata

Key takeaways

Make it in one ovenproof skillet — stovetop then broiler.
Use medium heat so eggs set without burning the edges.
Rest 2 minutes before slicing for cleaner portions.

Recipe guide

This skillet cheesy pepper and onion frittata is a simple, fast dish for breakfast, brunch, or a light dinner. It suits home cooks who want a one-pan meal with minimal prep and reliable results. Follow a short stovetop step and finish under a broiler (or covered) for a tender, cheesy center.

A fast, one-skillet frittata that’s ready in about 30 minutes.

  • Make it in one ovenproof skillet — stovetop then broiler.
  • Use medium heat so eggs set without burning the edges.
  • Rest 2 minutes before slicing for cleaner portions.

Ingredients

Makes 2–3 servings. Ingredients: 4 large eggs, 1 tbsp olive oil, 1/2 medium onion (thinly sliced), 1 medium bell pepper (thin strips), 3/4 cup shredded cheddar, 1/4 tsp salt, 1/8 tsp black pepper.

Method (quick steps)

Preheat broiler (or plan to cover skillet). Whisk eggs with salt and pepper. Heat oil in an ovenproof 8–10 in skillet over medium. Sauté onion and pepper 5–7 minutes until softened. Reduce heat to low, pour eggs over vegetables, stir gently to distribute, sprinkle cheese, cook 3–4 minutes until edges set. Broil 1–2 minutes or cover and cook until center is set and cheese melts. Rest 2 minutes, slice and serve.

Serving, swaps, and tips

Variations: add herbs (chives, parsley), swap cheeses, or stir in cooked bacon/sausage. Tips: keep heat moderate to avoid browning the eggs too fast; gently shake skillet before broiling to check evenness. Leftovers reheat quickly and work well in sandwiches.

Ingredients

  • 4 large eggs
  • 1 tbsp olive oil
  • 0.5 medium onion
  • 1 medium bell pepper
  • 0.75 cup shredded cheddar cheese
  • 0.25 tsp salt
  • 0.125 tsp black pepper

Instructions

  1. Preheat oven broiler or prepare to cover skillet on low heat
  2. Slice onion thin and chop bell pepper into small strips
  3. Crack eggs into a bowl, add salt and pepper, whisk until blended
  4. Heat olive oil in an ovenproof 8-10 inch skillet over medium heat
  5. Add onion and pepper, sauté until softened and slightly caramelized, about 5-7 minutes
  6. Reduce heat to low and pour beaten eggs over vegetables, gently stir to distribute
  7. Sprinkle shredded cheddar evenly over the top
  8. Cook on stovetop until edges begin to set, about 3-4 minutes
  9. Place skillet under broiler for 1-2 minutes or cover and cook until center is set and cheese is melted
  10. Remove from heat, let rest 2 minutes, then slice and serve

FAQs

Should I cook the peppers and onions first? Yes. Cook vegetables until softened and slightly caramelized (5–7 minutes) before adding eggs so they release their moisture and don’t make the frittata soggy.
Do I need a broiler or ovenproof skillet? Use an ovenproof 8–10 inch skillet. If you don’t have a broiler-safe pan, cover the skillet on low heat until the center sets and cheese melts.
How long does it keep and how do I reheat it? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or microwave.