Colorful Pepper Frittata Food

COLORFUL PEPPER FRITTATA

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.

BELL PEPPER FRITTATA

Steps:

• Sauté garlic, onion and peppers in 1 T olive oil in a large skillet until tender. Drain and pat dry; set aside.
• Sauté squash and zucchini in 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
• Sauté mushrooms in remaining 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
• Whisk together eggs and next 3 ingredients in a large bowl; stir in sautéed vegetables, half of bread cubes, and remaining ingredients.
• Press remaining bread cubes in bottom of a lightly greased 10-inch springform pan and place on a baking sheet (to catch any liquid that leaks). Pour vegetable mixture into pan.
• Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm.

SAUSAGE AND PEPPER FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Coat a nonstick 10-inch saute pan with olive oil. Add the sausage and brown. Add the peppers and saute until they are soft.
• In a bowl, add the Parmigiano to the beaten eggs and season lightly with salt. Using a heat-proof rubber spatula, stir the eggs into the pan with the sausage and peppers. Stir the eggs to evenly distribute the sausage and peppers throughout the eggs. Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through. Remove from the pan. Cut into wedges and serve hot or a room temperature.

ROASTED RED PEPPER FRITTATA

Steps:

• Preheat broiler.
• Broil bell peppers on a broiler pan 5 inches from heat, turning occasionally, until skins are blackened, about 15 minutes. Transfer to a bowl and let stand, covered, until cooled slightly, 10 minutes. Peel peppers, discarding stems, then cut lengthwise into 1/4-inch strips.
• Whisk together eggs, milk, cheese, garlic, salt, and black pepper in a large bowl, then stir in tomatoes and basil.
• Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Pour in egg mixture and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath, 3 minutes. Reduce heat to low and cook, covered, until underside is golden, about 5 minutes more. Slide onto a plate, then arrange bell peppers over top in a wheel-spoke pattern.
• Invert skillet over plate and (wearing oven mitts) flip frittata over into skillet. Drizzle remaining oil around edge of frittata and shake to help distribute underneath. Cook, covered, over moderately low heat until underside is golden and frittata is cooked through, about 5 minutes. Invert a large clean plate over skillet and (wearing oven mitts) flip frittata onto plate. Sprinkle with parsley and cut into 6 wedges.

COLORFUL FRITTATA

Steps:

• In a large skillet, saute the broccoli, mushrooms and onions in butter until tender. Add ham; heat through. Remove from the heat and keep warm. , In a bowl, beat the eggs, water, mustard, Italian seasoning and garlic salt until foamy. Stir in the cheese, tomatoes and broccoli mixture. , Pour into a greased shallow 1-1/2-qt. baking dish. Bake at 375° for 22-27 minutes or until a knife inserted in the center comes out clean.

BELL PEPPER FRITTATA

Steps:

• Preheat oven broiler to medium-high heat. In a medium bowl mix eggs, milk, salt, pepper, butter until well blended; stir in diced peppers. Cook in a 12-inch ovenproof, non-stick skillet over medium heat until edges are set and eggs begin to cook through, approximately 5 minutes. Sprinkle shredded mozzarella cheese over eggs and remove from stove; heat under broiler until cheese is melted and eggs are set (1-2 minutes). Cool for 10 minutes before serving.

SPINACH & PEPPER FRITTATA

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 20cm sandwich tin with a single sheet of baking parchment if your tin has a loose bottom.
• Beat the eggs in a large bowl with the cottage cheese, garlic, half the Parmesan, the spinach, peppers, nutmeg and some black pepper. Tip into the tin, top with the tomatoes and sprinkle with the remaining Parmesan. Bake for 40 mins until set all the way through and starting to puff up. Cut into wedges and serve hot or cold. Will keep for 3-4 days in the fridge.