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+ servings

September Harvest Frittata

Start your morning with the delicious combination of summer and fall! The sweet taste of peppers and tomatoes complement the earthy beets.
Total Time 15 minutes
Servings 1


  • ½ tablespoon tablespoon butter enough to grease an 8-inch skillet
  • 3 eggs
  • ¼ cup cherry tomatoes chopped
  • ¼ cup sweet bell peppers any color, diced
  • ¼ cup roasted beets *roast them the night before at 400 degrees Fahrenheit, diced with olive oil, salt, and pepper
  • 1 tablespoon chives finely chopped
  • Sea salt and ground black pepper to taste


  • . In a large mixing bowl, whisk the eggs.
  • Add in tomatoes, peppers, and beets. Stir until evenly distributed.
  • Heat butter in an 8-inch skillet over medium heat.
  • Turn on broiler.
  • Pour egg mixture into skillet and let stand just until the eggs begin to set on the bottom of the pan. Sprinkle on chives, salt and pepper.
  • Remove from heat and place under broiler. Cook for about 3-4 minutes or until eggs are cooked through. Watch carefully to avoid burning.
  • Remove from oven. Transfer frittata to a plate or cutting board, slice, and serve!