Red Bell Pepper Frittata Food

SPINACH AND RED PEPPER FRITTATA

Steps:

• Steam the spinach above an inch boiling water until just wilted, about two minutes; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.
• Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet. Add the bell peppers. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, stir for about half a minute, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.
• Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
• Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
• Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

SAUSAGE AND RED PEPPER FRITTATA

Steps:

• Preheat the oven to 300 degrees F.
• Heat the olive oil in an oven-safe, 10-inch nonstick skillet over medium-high heat. Add the sausage and cook, stirring occasionally and breaking up the pieces with a wooden spoon, until no longer pink in the middle and cooked through, 6 to 7 minutes. Use a slotted spoon to remove the sausage to a plate. Add the pepper and onion to the skillet and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in the rosemary and cook until just fragrant, about 1 minute.
• Meanwhile, whisk the eggs, cream, cheese, 1 teaspoon salt and a few grinds of black pepper together in a large bowl until combined. Remove the skillet from the heat and add the sausage. Pour the egg mixture on top and gently stir to incorporate the fillings. Bake until the eggs are just set and no longer jiggly in the middle, 50 to 55 minutes.
• Let sit for 5 minutes before sliding the frittata out of the skillet onto a serving platter. Slice into wedges to serve.

POTATO AND RED PEPPER FRITTATA

Steps:

• Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
• Heat remaining 2 teaspoons oil in 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. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
• In a large bowl, beat eggs with rosemary, 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.

PEPPERS AND ASPARAGUS FRITTATA

Steps:

• Snap off thick ends of asparagus. Cut into 1/2-inch pieces. Blanch in salted water until bright green. Drain and refresh under cold water. Drain thoroughly. Preheat oven to 475 degrees F. Beat eggs with fork and season with salt and pepper. In large nonstick pan, heat oil and butter together over medium heat. Add the scallions. Stir and cook until wilted. Reduce heat to low and add asparagus. Cover skillet and cook 10 minutes until asparagus is tender. Season with salt and pepper.
• Add peppers and chopped parsley to skillet and toss well. Spread evenly over bottom. Pour in egg mixture. Eggs should cover vegetables. Increase heat to medium. Cover and cook until crust forms underneath, about 2 to 3 minutes. Sprinkle with grated cheese. Transfer to oven and bake uncovered, until firm, 5 to 7 minutes. Remove from oven. Let stand for 5 minutes. Cut and serve.

RED BELL PEPPER FRITTATA

Steps:

• Preheat oven to 350°.
• Bring 1/2 cup water to boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
• Combine 1 tablespoon water, salt, black pepper, egg whites, and eggs in a medium bowl, stirring with a whisk.
• Heat a 10-inch ovenproof nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 5 minutes.
• Stir in couscous and egg mixture; cook over medium heat 5 minutes or until almost set.
• Sprinkle with cheese. Bake at 350° for 10 minutes or until set. Let stand 5 minutes before serving.

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.

GOAT CHEESE AND RED PEPPER FRITTATA

Steps:

• Preheat the broiler. Heat 1 tablespoon of the olive oil in large oven-proof nonstick skillet over medium heat. Add the shallots, red pepper, oregano, thyme, red pepper flakes and a pinch each of salt and pepper. Cook, stirring occasionally, until the shallots and peppers are soft, 7 minutes. Transfer to a small bowl and cool; don't wash the skillet.
• Beat the eggs, heavy cream, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the shallot mixture. Heat the remaining 3 tablespoons olive oil in the nonstick skillet over medium heat. Pour in the egg mixture and spread the vegetables evenly throughout the pan. As the eggs set, lift the edges to allow the liquid egg mixture to run underneath. Cook until the eggs are mostly set but the center is still a little runny, 10 to 15 minutes.
• Sprinkle the Parmesan and goat cheese over the top and broil until the top is golden brown, about 2 minutes. Carefully remove the skillet from broiler and loosen the edges of frittata. Cool for 10 minutes in the skillet, then serve slices from the pan or slide onto a serving platter, slice and serve.

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.

TURKEY AND BELL PEPPER FRITTATA

Steps:

• Heat half the olive oil to medium.
• Stir in peppers and onions and seasoning (salt, pepper, garlic).
• Sauté for about 12 minutes or until soft. (It is important to do this over medium heat. We are not looking for the onions to caramelize.)
• While the vegetables are sautéing, in a separate bowl mix together eggs and milk, set aside. ( Now would also be a good time to turn on the broiler.).
• Add the turkey to the vegetable mixture and heat through.
• Turn heat up to medium-high and add remaining olive oil.
• Now we will add the egg mixture and ½ of the cheese.
• Cook on medium-high heat for about 2-3 minutes to set the bottom.
• Place under broiler for about 4 minutes, or until top begins to brown.
• Remove from broiler and top with remaining cheese.
• Allow 2 minutes for the added cheese to melt.
• Slice into 1/8 slices and enjoy warm.

BROCCOLI RABE AND RED BELL PEPPER FRITTATA

Steps:

• Preheat broiler. Heat oil in large ovenproof skillet over high heat. Sauté bell pepper and onion until soft, about 5 minutes. Add broccoli rabe and garlic, stirring to coat with oil. Reduce heat to medium, cover, and cook until vegetables are crisp-tender, about 4 minutes.
• Meanwhile, whisk together eggs and next 4 ingredients in large bowl. Arrange vegetables evenly in skillet, then pour egg mixture over. Cover and cook over medium-low heat until eggs are set around edges and almost set in center, about 8 minutes. Sprinkle evenly with cheese. Transfer skillet to broiler and heat until eggs are completely set and cheese is melted and bubbling, about 2 minutes. Run spatula around skillet edges to loosen frittata. Cut into wedges and serve hot or at room temperature.

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.

BELL PEPPER AND ZUCCHINI FRITTATA

Steps:

• In a 9-inch non-stick skillet cook the onion, the zucchini, and the peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, for 10 minutes, or until the vegetables are tender.
• In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the parsley (or cilantro), add the vegetable mixture, and stir the mixture until it is combined well.
• In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the egg mixture, distributing the vegetables evenly, and cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft.
• Sprinkle the remaining 1/3 cup Parmesan over the top.
• (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the cheese is golden, let it cool in the skillet for 5 minutes, and run a knife around the edge.
• Slide the frittata onto a serving plate, cut it into wedges, and serve it warm or at room temperature.
• Enjoy!

MUSHROOM AND RED PEPPER FRITTATA

Steps:

• Melt butter in large skillet.
• Add onion and garlic.
• Saute until tender, without browning.
• Add mushrooms and red peppers.
• Cook until all liquid from mushrooms and peppers evaporates.
• Mixture should be quite dry.
• Add parsley.
• Cool.
• Beat eggs with milk in large bowl.
• Add veggies and remaining ingredients-- except parmesan.
• Pour mixture into buttered 9"X13" baking dish.
• Smooth top.
• Sprinkle with parmesan.
• Bake 35-40 minutes at 350 or until set.
• Let stand for 10 minutes before serving.
• Recipe can be halved and baked in and 8" square or round baking dish.