Artichoke, Roasted Red Pepper, and Feta Frittata

This frittata is perfect for breakfast, lunch or dinner. It’s savory, incredibly easy to whip up, and relies on plenty of premade ingredients to make prep time fast. This is a great recipe for weeklong meal planning as you can make a single or double batch, store them pre-cut in the fridge, and heat up a square for breakfast each day. Here’s to taking one more thing off your morning to-do list!

Artichoke, Roasted Red Pepper, and Feta Frittata

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6
  • Difficulty: 1 hours and 30 minutes
  • Print


  • 1 shallot, finely chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp paprika
  • ½ tsp ground black pepper
  • 1 tbsp olive oil
  • 8 large eggs
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 cup roasted red peppers, drained and chopped
  • 4 oz feta cheese, crumbled
  • 2 tbsp chopped parsley for garnish


1) Spray a Suvie pan thoroughly with cooking spray. Stir together shallot, oregano, thyme, paprika, black pepper, and olive oil in the prepared pan. Place pan in the bottom zone of Suvie and broil for 10 minutes until shallot is softened.

2) Meanwhile, in a large bowl, whisk together 8 eggs and 1 tsp salt until smooth. After the broil, remove pan from Suvie and add diced artichokes, red pepper, and feta to the Suvie, mixing to combine. Pour the eggs over the vegetable mixture and stir to incorporate.

3) Insert pan into Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 1 hour

4) After the cook, remove pan from Suvie and set frittata aside to cool for 5 minutes.

5) Loosen the edges of the pan with a knife, then cut the frittata into squares. Serve on plates with a sprinkle of parsley as garnish.

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