Frittata with Cajun Red Pepper

This is a fantastic recipe for breakfast, lunch, brunch, or really anytime of the day where we add Cajun flavors, such as crushed red chili pepper, chili powder, garlic and herbs, to a bell pepper-laden frittata


  • medium onion, very finely diced  ·  1 
  • crushed red pepper  ·  1 ½  teaspoons 
  • garlic powder  ·  1 ½ teaspoons 
  • sweet paprika  ·  1 ½  teaspoons 
  • chili powder  ·  1 ½ teaspoons 
  • Freshly ground black pepper  ·   
  • red bell pepper, cut into 1/4-inch dice  ·  1 
  • chopped thyme, plus 1 teaspoon thyme leaves for garnish  ·  2 teaspoons 
  • finely grated lemon zest  ·  1 teaspoon 
  • large eggs  ·  6 
  • whole milk  ·  1/2 cup 
  • aged Asiago cheese, coarsely shredded on a box grater (3/4 cup)  ·  2 1/2  ounce 
  • Salt  ·   
  • Crème fraîche, whipped  ·  2 tablespoons 
  • extra-virgin olive oil + more for brushing  ·  2 tablespoons 


In a 10-inch, ovenproof nonstick skillet, heat 1 tablespoon of the olive oil.

Add the diced onion, crushed red pepper, garlic powder, paprika, chili powder and a large pinch of salt and cook over moderately low heat, stirring a few times for about 10 minutes until the onion is browned.

Add the remaining 1 tablespoon of olive oil to the skillet along with the diced red bell pepper and cook for about 5 minutes until the pepper is softened.

Remove the skillet from the heat and stir the chopped thyme, oregano and lemon zest into the onion and pepper mixture.

Preheat the broiler.

In a medium bowl, whisk the eggs well.

Whisk in the whole milk and 1/4 teaspoon of salt.

Return the skillet to moderately low heat and stir in the shredded Asiago cheese.

Pour in the beaten eggs and stir lightly to mix the vegetables and eggs.

Season with black pepper, cover the skillet and cook for about 8 minutes until the eggs pull away from the side of the skillet.

Uncover the frittata and place under the broiler for about 2 minutes until just set and lightly browned.

Carefully slide the frittata onto a work surface and using a sharp knife, cut it into 4 pieces. Garnish with a dollop of Crème fraîche.

White wines typically work best for egg dishes but the lively Cajun spices need something substantial, like a Williamson Caress Cuvée Blanc or Adore Rosé.

Chef Tommy’s Tips

This is a fantastic recipe for breakfast, lunch, brunch, or really anytime of the day.

I found it easier to execute this recipe by starting the cooking of the frittata in a non-stick skillet on the stove then instead of covering it and cooking it for 8min. I left the skillet uncovered and finished the cooking in the oven set at 375 degrees until the eggs mixture was firm to the touch.

Alternatively you could use a muffin tin instead of the stovetop and make mini frittatas. Just use the same egg mixture, sauté your onions and bell peppers separately. Add the sautéed veggies to each muffin mold in the tin and pour over an even amount of the egg mixture into each one. Add a pinch of grated cheese in the middle of each one and bake in the oven at 350 degrees until firm.

Caress Cuvée Blanc

Caress Cuvée Blanc

Caress Cuvée Blanc, as blended by Bill, is a White Châteauneuf-du-Pape, with a magnificent nose and delicious full mouth feel - an incredible breadth and depth of aroma and taste.