The Casual Luxury of a Good Frittata

There are some meals that feel unnecessarily complicated for absolutely no reason. Breakfast, in particular, has somehow become either a protein shake in a car or a full-scale brunch production requiring seventeen ingredients and emotional resilience.

This frittata lives somewhere in the middle — which is exactly where good living tends to happen.

It’s simple, savory, a little rustic, and somehow feels far more elevated than the amount of effort required to make it. The roasted red peppers add sweetness, the Parmesan gives it that salty depth, and the dill quietly makes everything taste more intentional. Which, honestly, is the entire philosophy behind REX | Living: make everyday life feel designed without turning it into a performance.

And yes, we’re using Better Than Bouillon in eggs. Relax. It works.

This is the kind of thing you make on a Sunday morning when the house is quiet, the coffee is strong, and you want breakfast to feel like you have your life together — even if there’s a pile of unopened mail somewhere nearby.

Ingredients

• 6 eggs

• 2 tablespoons self-rising flour

• 1 teaspoon Better Than Bouillon

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon butter

• ¼ cup Parmesan cheese

• Splash of milk

• ½ onion, chopped

• ¼ cup roasted red peppers

• Dried dill

• Garlic powder

• Oil for greasing the pie dish

Instructions

Preheat your oven to 400 degrees.

Lightly oil a pie dish and set it aside.

In a skillet over medium heat, melt the butter and cook the chopped onion until softened and slightly golden. Nothing aggressive here — just enough to take the sharpness out and make the kitchen smell expensive. Or just dump it in raw if you like a stronger flavor.

In a bowl, whisk together the eggs, self-rising flour, Better Than Bouillon, salt, black pepper, dried dill, and garlic powder, and a splash of milk.

Fold in the Parmesan, roasted red peppers, and cooked/raw onion.

Pour the mixture into the prepared pie dish and bake for about 20 minutes, or until the center is set and the top has a little golden color.

Let it cool for a few minutes before slicing. Don’t freak out, it will be puffy when you take it out and it will collapse as it cools.

Serve it with fruit, toast, a salad, or directly over the sink while pretending you’re just “testing it.” All acceptable options.

REX | Living Tip

A frittata is basically interior design for leftovers. Balance your colors, vary your textures, and don’t overcrowd the composition. Suddenly breakfast has branding.