Turkey and Bell Pepper Frittata

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“This is a classic egg frittata filled with bell peppers (any color will do), turkey, and onion. This works well anytime but was introduced to me by my Father-in-Law as a great breakfast on Thanksgiving morning. Nice holdover until that wonderful Thanksgiving dinner! **This recipe is measure for an 8-inch pan but can be adjusted to an 11-inch by doubling ingredients.”
8 slices

Ingredients Nutrition

  • 4 tablespoons olive oil
  • 12 cup bell pepper (diced, color variation, green or red, etc.)
  • 12 cup onion (diced)
  • 14 cup turkey (roughly chopped, quality cut of deli meat)
  • 1 teaspoon salt (coarse)
  • 12 teaspoon black pepper
  • 1 garlic clove (minced, may substitute 1 tsp. dry)
  • 5 eggs (large)
  • 14 cup milk
  • 1 cup cheese (shredded, Velveeta, cheddar, cheddar blend)


  1. Heat half the olive oil to medium.
  2. Stir in peppers and onions and seasoning (salt, pepper, garlic).
  3. Sauté for about 12 minutes or until soft. (It is important to do this over medium heat. We are not looking for the onions to caramelize.)
  4. While the vegetables are sautéing, in a separate bowl mix together eggs and milk, set aside. ( Now would also be a good time to turn on the broiler.).
  5. Add the turkey to the vegetable mixture and heat through.
  6. Turn heat up to medium-high and add remaining olive oil.
  7. Now we will add the egg mixture and ½ of the cheese.
  8. Cook on medium-high heat for about 2-3 minutes to set the bottom.
  9. Place under broiler for about 4 minutes, or until top begins to brown.
  10. Remove from broiler and top with remaining cheese.
  11. Allow 2 minutes for the added cheese to melt.
  12. Slice into 1/8 slices and enjoy warm.

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