BELL PEPPER FRITTATA
This is an attractive and easy meal to make. It tastes good with a side of spinach cooked in sesame oil.
Provided by Susan Hood
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h20m
Yield 1
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the butter in a skillet over medium heat until the foam subsides, and cook and stir the onion and tomato until the onion is translucent and the liquid from the tomato has evaporated, about 8 minutes. Transfer the tomato and onion to a bowl. Pour the beaten eggs into the cooked vegetables, and stir in tarragon, basil, salt, black pepper, and Cheddar cheese until thoroughly combined. Pour the egg mixture into the red bell pepper, and set into a small baking dish, standing upright. Cover the dish and pepper with foil.
- Bake in the preheated oven until the pepper is tender and the eggs are set, about 55 minutes.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 15.1 g, Cholesterol 398.5 mg, Fat 20.4 g, Fiber 4.7 g, Protein 16.6 g, SaturatedFat 9.3 g, Sodium 238.3 mg, Sugar 9.4 g
POTATO AND RED PEPPER FRITTATA
This recipe is from Everyday Food. The original recipe calls for 2 teaspoons chopped fresh rosemary. I choose to omit it. Being onion lovers, I added a whole onion rather than 1/2 as the recipe stipulated. NOTE: It's okay if potatoes are not cooked evenly. Some will be browned; others only transparent. The original recipe suggests using an 8-inch skillet.
Provided by dojemi
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.
- Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
- Transfer to a bowl and set aside.
- Heat remaining 2 teaspoons of olive oil in the skillet.
- Add potatoes; season generously with salt and pepper.
- Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. See 'note' in description above.
- Transfer potatoes to the bowl with the onions and peppers and toss to combine.
- Return mixture to skillet (add more oil if necessary).
- Flatten mixture with a a metal spatula.
- In a large bowl, beat eggs with 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Pour over potato mixture; tilt pan to distribute evenly.
- Bake until set, 15 to 20 minutes.
- Cut into wedges and serve.
Nutrition Facts : Calories 278.3, Fat 13.5, SaturatedFat 3.6, Cholesterol 423, Sodium 438.6, Carbohydrate 24, Fiber 3.3, Sugar 4, Protein 15.3
ALLESSIO'S FRITTATA - TOMATOES AND SWEET PEPPERS
A simple delicious frittata with a little heat to it. I bake it in the oven at 325, i find it easier, however whichever you prefer
Provided by MarraMamba
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onions and cook for 4 minutes or until the onions are transparent. Add the sweet and hot pepper, and the tomatoes; cook for 2 to 3 minutes and let cool in the pan.
- Crack the eggs into a bowl and beat in the cheese and salt. Add the cooled sautéed onions to the egg mixture and stir well. Wipe out the frying pan with a paper towel and add 1 teaspoon of olive oil to the pan. Heat the oil and then pour the egg mixture into the pan. Cover and cook for 5 or 6 minutes. When the liquid is set and the frittata moves easily in the pan, put a large plate over the pan and flip the frittata out onto the plate. Add another teaspoon of olive oil to the pan and carefully slip the frittata back in to cook the other side. Cover and cook for another 4 to 5 minutes.
- If cooking in the oven, preheat to 325, dont cover and just place in oven for approx 20 min or desired doneness. I put extra parmesan over the top for the last 5 minutes.
- Slide the frittata onto a serving platter; slice into wedges and serve immediately.
TOMATO FRITTATA
You say tomato, I say Frittata. Tomatoes are so good for you. I found this recipe in a WebMD magazine at my Dr's office.
Provided by Barb G.
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a 9-inch non-stick skillet, cook the onion and bell pepper with salt and pepper to taste in 2 teaspoons of olive oil over medium heat, stirring often, until onion and pepper is tender, about 3 minutes.
- In a mixing bowl, beat or whisk together the eggs, egg substitute, and cheese; add the bell pepper mixture and whisk together until well combined.
- Spray the 9-inch skillet with cooking spray ,start heating the skillet again over mediun heat until hot and quickly pour in the egg mixture, distributing the bell pepper and onion evenly.
- While it begins to cook, arrange tomato slices decoratively on the top, then sprinkle the 1/2 teaspoon of Italian seasoning on top; Cover skillet and cook( WITHOUT stirring) for about 6 minutes, or until the frittata is set and the bottom is nicely brown.
- If desired, broil the frittata under a preheated broiler, about 4-inches from the heat, for 2 minutes to lightly brown the top; let cool in skillet for 5 minutes; slide the frittata onto a serving plate, cut into wedges and serve it warm or at room temperature.
FRITTATA WITH PEPPERS AND POTATOES
Provided by Pierre Franey
Categories breakfast, brunch, dinner, easy, lunch, quick, one pot, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Wash the potatoes and cut them, unpeeled, into thin slices. Drop the slices into cold water to prevent discoloration. Drain and dry on paper towels.
- Heat the oil in a large nonstick skillet and add the potatoes. Cook over medium heat, shaking and tossing or stirring, about 4 minutes. Add the peppers and the onions. Cook, shaking the skillet and stirring, about 5 minutes.
- In a bowl, beat the eggs with the basil, add salt and pepper and beat in the cheese.
- Over high heat, add the olive oil and the egg mixture to the potatoes and cook, stirring gently but firmly with a plastic spatula, about 1 minute. Cover tightly and reduce to medium heat. Cook about 2 minutes. Run a spatula or knife around the outside of the frittata. Invert a large round plate over the skillet and invert the skillet and plate quickly, letting the frittata fall into the plate. It should be golden brown on top. Serve immediately.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 10 grams, Sodium 728 milligrams, Sugar 5 grams, TransFat 0 grams
FRITTATA WITH TOMATOES, ONIONS AND BASIL
Steps:
- Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.
- Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds.
- Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.
SAUSAGE, SWEET POTATO & RED PEPPER FRITTATA
An Australian recipe from http://www.insanitytheory.net posted for ZWT5. If you want to add mushrooms, go ahead. Serve with some spicy tomato salsa or chutney and some green salad on the side.
Provided by WiGal
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat a cast-iron skillet (or ovenproof frying pan) with the oil, then add the onion and bell pepper (capsicum) and fry till slightly softened over medium heat, then add the chopped sausage and fry till the sausage is cooked.
- Meanwhile, either steam/boil/microwave the chopped sweet potato till it is almost completely cooked (i.e. soft enough to pierce all the way through but not mushy), then add this to the pan and stir it through for a few minutes to take on the other flavours of the dish.
- Preheat your broiler.
- Beat together the eggs and milk in a bowl, then carefully pour it over the top of the mixture, giving it a little stir to ensure the egg is getting right between all the chunks of sausage and vegetables.
- Sprinkle grated parmesan over the top, then lower the heat of the burner and leave to cook till the bottom and sides have just set, then place under the broiler to cook the top.
- Once it's finished cooking, remove and serve either warm or cold with a spicy tomato salsa or chutney and some green salad on the side.
FRITTATA WITH PEPPERS AND ONIONS WITH ROASTED CHERRY TOMATO SAUCE
Provided by Bobby Flay
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Heat the butter in a 12-inch nonstick skillet over medium-high heat. Add the red pepper, yellow pepper, and onions, season with salt, and pepper and cook until softened, stirring occasionally.
- Whisk together the eggs, Parmesan, and oregano until light and fluffy, and then season with salt and pepper. Pour the egg mixture into the pan and stir with a rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Place the pan into the oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and sprinkle the top with parsley. Carefully slide the frittata onto a cutting board and cut into wedges and top with some of the roasted cherry tomato sauce and garnish with fresh basil. Serve hot or at room temperature.
- Sauce:
- To a saute pan add the olive oil. Add the tomatoes and garlic paste over medium heat. Cook until the tomatoes are soft, about 2 to 3 minutes and the tomatoes burst. Remove the pan from the heat and add the basil.
COLORFUL PEPPER FRITTATA
Our taste testers loved this fluffy breakfast packed with three kinds of bright sweet peppers and minced fresh basil. It's filling and tasty, full of fresh flavors to start the day. -Jessie Apfe, Berkeley, California
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Whisk together first four ingredients. Stir in mozzarella cheese and basil., In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Add peppers; cook and stir until tender, 3-4 minutes. Stir in garlic; cook 1 minute. , Pour in egg mixture; remove from heat. Sprinkle with Parmesan cheese. Bake, uncovered, until eggs are completely set, 20-25 minutes. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 188 calories, Fat 9g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 672mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
SUN-DRIED TOMATO & ROASTED PEPPER FRITTATA - VEGAN
This is a delicious vegan version of the classic Italian omelette. The sundried tomatoes REALLY add a wonderful depth of flavor in this. Feel free to try different veggies in this too. Chopped broccoli, asparagus or spinach would be a nice substitute for the roasted peppers. NOTE: I have made this and skipped the broiling step. Just leave in the oven another 5-10 minutes to make sure it's firm.
Provided by Kozmic Blues
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to sqeeze out all the lumps.
- Mix in the soy sauce, mustard, nutritional yeast and turmeric and combine well.
- In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
- Add the Roasted peppers, sun-dried tomatoes and thyme, and saute for 3 more minutes.
- Add the garlic saute for 1 minute.
- Add the lemon juice, mix and remove from heat.
- Transfer the cooked onion mixture to the tofu and combine well, foldin basil leaves.
- Place the tofu back into the skillet and press down firmly in place.
- Cook in the oven at 400 for 20 minutes.
- Transfer to the broiler to brown the top, about two minutes.
- Let the frittata sit for 10 minute before serving.
- Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.
Nutrition Facts : Calories 161.2, Fat 7.8, SaturatedFat 1.4, Sodium 357, Carbohydrate 12.2, Fiber 4.6, Sugar 3.1, Protein 15.3
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