I’m pretty sure that no one will be shocked to hear that “Ramen Parties” were a weekly occurance throughout my sophomore year of college– it being such a broke college cliche and all. You might, however, wonder what a Feta, Red Pepper, and Herb Frittata has to do with ramen noodles.
Back in college, my housemate Whitley and I would constantly rush to the upstairs apartment to escape the chaos of our downstairs housemates (a story for another time…) where the third member of our trifecta, Komal, had already dished out 3 bowls of instant noodles, much in the same way that a bartender might have your signature drink waiting for you. Ramen was our scotch on the rocks, I guess– predictable and meant to take the edge off. Then we’d have our girl time, or whatever it is you call sitting around and basically doing nothing, but with company.
And usually that is exactly how Ramen Parties went. None of us could cook well, none of us had much money, but we bonded over bowls of wiggly noodles and that was that. But sometimes ramen got sort of– dare I say it?– monotonous. So Komal would make frittatas.
If ramen was our scotch on the rocks, frittatas were our 50 year single malt. They were special occasion stuff. They were something to get excited about.
I mean, realistically, frittatas are easy and inexpensive, and you literally can just throw in whatever you have on hand (which is, of course, important for college students who can’t be bothered to make a special trip to the grocery store) but they seem so much fancier– more deliberate. Done well, they can actually be downright impressive. And Komal did them well.
We’d rave on and on about her cooking skills in hopes that she’d make frittatas again soon, and it worked… Until she left us to go to culinary school. And then she became a sous chef at one of the top-rated restaurants in New York City. And then she worked all over the country. And then she opened her own incredibly popular and award-winning gourmet ice cream shop.
And I like to think it’s all because we loved her frittatas. I mean, probably not, but I like to think so.
Komal and I still cook together pretty often, and this Feta, Red Pepper, and Herb Frittata is something we’ve made together a few times– the first time a few years back when I started the blog, and now a several times since, like whenever she has visited and stayed the night and we’ve got breakfast to cook in the morning. It’s so full of flavor that it’s by far our favorite frittata variation (and trust me, there have been many throughout the years).
The Feta, Red Pepper, and Herb Frittata makes a wonderful and easy breakfast-in-bed meal for Mother’s Day, a great addition to Easter brunch, and an impressive entertaining option that requires only a few minutes to throw together. I know you’re going to love it as much as we do!
Herbs, feta, and red pepper make this quick and easy egg-based dish extra flavorful!
- 2 tablespoons extra virgin olive oil
- 1 red onion, chopped
- 2 cloves garlic, chopped
- 1–2 red bell peppers, chopped
- 8 large eggs
- 1/4 cup fresh herbs, chopped (chives, parsley, etc)
- 1/4 cup heavy whipping cream
- 1 cup crumbled feta cheese
- 1 cup arugula
- Salt and pepper, to taste
- Preheat the oven to 375 degrees F.
- In a bowl, whisk the eggs. Add the herbs, heavy whipping cream, salt and pepper to the eggs and stir gently.
- Add oil to an oven-proof pan over high heat and saute the onion, garlic, and bell pepper. Cook until slightly softened and fragrant, about 2 minutes, and then reduce heat to low.
- Add the egg mixture to the sauteed vegetables and stir with a wooden spoon for about a minute to combine.
- Add the feta on top and transfer to the oven. Cook until the egg has set, about 10 minutes.
- Top with arugula and serve immediately.
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