Pepper and Onion Frittata with Arugula Salad

Name: Pepper and Onion Frittata with Arugula Salad
Ingredients: 12 , large eggs; 3 tablespoons, half-and-half; , Salt and pepper; 3 1/2 tablespoons, extra-virgin olive oil; 2 , red bell peppers, stemmed, seeded, and sliced thin; 1 , small onion, sliced thin; 2 ounces (2 cups), baby arugula; 1/4 cup, pitted Kalamata olives, halved; 2 teaspoons, lemon juice; 2 ounces, goat cheese, crumbled (1/2 cup)

Main Courses
Eggs
Weeknight
Easter

Appears in Cook's Country December/January 2017

Adding a salad to this breakfast staple makes a well-rounded meal at any time, day or night.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 4

TIME 30 minutes

Pepper and Onion Frittata with Arugula Salad

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

Why This Recipe Works

This is a members' feature.