Tropea Onion and Sweet Pepper Frittata

Tropea onions caramelize faster and sweeter than any onion you've cooked with before. Combined with this week's sweet pepper mix and a handful of eggs, they make a frittata that's genuinely worth making — the kind you eat warm for dinner and cold for breakfast the next morning.

Ingredients

• 2 Tropea onions, sliced thin
• 1 cup sweet pepper mix, sliced into strips
• 6 pasture-raised eggs
• 2 tbsp olive oil
• Salt and black pepper
• Fresh herbs (thyme, parsley, or basil) to finish
• Optional: crumbled goat cheese or shaved Parmesan

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a 10" oven-safe skillet over medium-low. Add sliced Tropea onions with a pinch of salt. Cook 10–12 minutes, stirring occasionally, until deeply caramelized and jammy.
3. Add sliced sweet peppers and cook another 5 minutes until softened and slightly charred at the edges.
4. Whisk eggs with salt and pepper. Pour over the onion-pepper mixture. Tilt the pan to distribute evenly.
5. Cook on the stovetop undisturbed until the edges are set and the center is still loose, about 3–4 minutes.
6. Transfer to the oven and bake 8–10 minutes until the center is just set — it should have a slight jiggle but not be wet.
7. Run a spatula around the edges and slide onto a cutting board. Scatter fresh herbs over the top. Slice into wedges and serve warm or at room temperature.

From the farm: Tropea onions from Epiphany Farms, sweet pepper mix from Always Somethin' Farm, eggs from 3 Brothers Farm and Living Light Farms.