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Red Pepper Frittata with Turmeric

This quick, easy to throw together dish is packed with cancer-fighting nutrients. Turmeric is a powerful anti-inflammatory, antioxidant, and anti-cancer spice. Red peppers don’t just add colour and sweet flavour, they are also rich in beta carotene and vitamin C. Eggs are a great source of protein, vitamin A, calcium, iron and zinc. Chives aid in digestion and are high in iron. This dish is amazingly versatile; use up whatever veggies and herbs you have on hand.
Prep and Bake Time: 30 minutes
Course: Breakfast


  • 6 eggs
  • 1 - 2 tsp butter or coconut oil
  • 1/2 - 1 tsp turmeric
  • 1 red pepper, diced
  • 1/4 cup chopped chives
  • 1/4 cup grated cheese (optional)


  • Melt butter or coconut oil in a stainless steel or seasoned cast iron pan on medium low heat. Sprinkle the turmeric into the melted fat. Sauté bell peppers and/or other vegetables in the melted fat for 2 minutes. Turn the pan to low.
  • Beat the eggs with a pinch of salt, and pour into the pan. Cover and let set. (approx.. 10-15 minutes). You may need to place the pan under the broiler for a minute or two to brown the top.
  • (If using cheese, sprinkle on top just before it sets)
  • Sprinkle the top with chives. Use a knife to loosen the sides of the frittata, turn onto a cutting board, and slice. Serve hot, or chill and serve cold.


  • Use mushrooms, zucchini, tomatoes, spinach, kale, dill, basil, cilantro, potatoes, onions, garlic, chives, sweet potatoes….


Photo by Visual Stories