Onion And Pepper Frittata Food

ONION AND PEPPER FRITTATA

Steps:

• In a large nonstick skillet, heat oil till hot. Add bell peppers and onions and cook till peppers are very tender, about 10 minutes.
• In a medium bowl, whisk together the eggs, egg whites, Italian seasoning, salt and pepper.
• Stir the peas into the bell pepper mixture. Pour the egg mixture on top, reduce the heat to medium. Cover and cook till the eggs are just set in the center, about 7 minutes. Remove from heat, sprinkle parsley on top and serve frittata from the pan.
• NOTE: You can substitute other frozen veggies for the peas. Just make sure to thaw before using to avoid a watery frittata.

ONION FRITTATA ROLLS WITH BACON AND ROASTED RED PEPPER

Steps:

• Place the butter in a flameproof nonstick skillet, 5 inches in diameter. Melt butter over moderately high heat, then add the onions. Saute, stirring occasionally, until the onions are golden brown and quite soft, about 10 minutes.
• Add beaten eggs to pan. Cook slowly for 10 minutes, or until the base of the frittata is well set. Pass the frittata under a broiler, briefly to set the eggs on top. Slide it out from pan onto plate or countertop, and let cool for 15 minutes.
• Cut the frittata into 6 portions that fit snugly on the rolls. Place each portion on half of a roll. Top each with 2 slices of bacon and a third of fresh roasted red pepper. Close sandwiches with top of rolls.

FRITTATA WITH MEDIUM CHEDDAR CHEESE, ONIONS, PEPPERS & CHIVES

Steps:

• Preheat oven to 350°F.
• In mixing bowl, beat eggs and milk with whisk.
• Heat Teflon coated sauté pan on high heat.
• Add vegetable oil until hot.
• Quickly add onion & peppers.
• Sauté for 1 minute on high while stirring constantly.
• Turn heat to low, and continue cooking until onions are half the volume and slightly caramelized.
• Remove onions & peppers from pan.
• Increase to high heat and add butter and eggs, stirring constantly with rubber spatula.
• When eggs start to firm up, add onions, peppers, salt, pepper, and chives.
• Turn to low and add cheese evenly over the eggs.
• Bake in the oven at 350°F, for 2-3 minutes or until cheese is melted.
• Cut the frittata into 8 equal wedges & serve.

FRITTATA WITH PEPPERS AND ONIONS WITH ROASTED CHERRY TOMATO SAUCE

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

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.

POTATO AND RED PEPPER FRITTATA

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.

FRITTATA WITH PEPPERS AND POTATOES

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.