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Pepperoncini & Feta Frittata

Feta cheese, diced pepperoncini, eggs plus extra egg whites all cooked into one delicious frittata!
Servings 4 Servings
Prep Time 10 mins
Cook Time 10 mins


  • 4 whole eggs
  • 8 egg whites
  • 2 tbsp. cream or milk
  • 1 cup crumbled feta cheese, divided use half for in the frittata and half for garnish
  • 1 cup diced pepperoncini, divided use half for in the frittata and half for garnish
  • 1/2 tsp. salt or lemon pepper
  • 1/2 tsp. black pepper
  • 2 tbsp. olive oil
  • 1 avocado, sliced for garnish
  • 16 cherry tomatoes, diced for garnish
  • 4 sprigs cilantro, for garnish


  • Beat eggs and egg whites well. Stir in cream (or milk), feta cheese, pepperoncini, salt, pepper and lemon pepper. Whisk until well-blended.
  • Heat olive oil in a non-stick frying pan over medium heat. Pour egg mixture into the pan and cook until the bottom is solid enough to flip with a large rubber spatula.
  • Flip frittata and continue to cook until the bottom and center are cooked through.
  • Remove to a serving plate and garnish with more feta, sliced pepperoncini, diced tomatoes, avocado and a sprig of cilantro.


You can also start your frittata on the stove top and move it into the oven to finish cooking. To do this, cook on the stove top until the bottom is golden brown. Then place the frying pan in a 425 F oven for about 10 minutes longer, or just until the center of the dish is set. The frittata will continue to cook a little bit longer, even after you remove it from the oven. 
Course: Breakfast
Keyword: feta and pepperoncini, frittata