ROASTED RED PEPPER AND GOAT CHEESE FRITTATA
A deliciously satisfying frittata featuring tastes of the French Mediterranean.
Provided by Dave Stewart
Categories Breakfast and Brunch Potatoes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Heat the olive oil in a cast-iron skillet over medium heat, and spread the potatoes into the hot pan in an even layer. Cover the skillet, and cook the potatoes until they start to turn tender, about 10 minutes. Stir in the red peppers and garlic, and sprinkle with salt and pepper. Cook and stir the potato mixture until the garlic begins to soften, about 2 minutes, sprinkle on the basil, and cook the mixture, stirring occasionally, until the basil is cooked, about 2 more minutes.
- Whisk the eggs and cream together in a bowl, and pour the egg mixture over the vegetables in the skillet. Sprinkle the top with goat cheese, cover the skillet, and reduce the heat to low. Cook until the eggs are set but not dry, 3 to 5 minutes. Uncover the skillet, and place it under the broiler until the top of the frittata has browned, about 2 minutes.
Nutrition Facts : Calories 500.9 calories, Carbohydrate 46.3 g, Cholesterol 320 mg, Fat 27.5 g, Fiber 4.8 g, Protein 19.4 g, SaturatedFat 11.6 g, Sodium 412.9 mg, Sugar 5.1 g
RICOTTA AND ROASTED RED PEPPER FRITTATA
"Calabrians sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent and the freedom to eat meat again, according to Rosetta Costantino, the author's friend." This looks so very pretty and is not that hard to make! Would be awesome with some turkey bacon, a fresh fruit salad of melons, berries & kiwi fruit, some sort of muffin and if so inclined a Bloody Mary! Saveur Magazine - Issue #113
Provided by Manami
Categories Breakfast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Arrange a rack in the middle of the oven and heat to 425°F
- In a large bowl, whisk together 1/4 cup of the pecorino, parsley, 1/2 teaspoons of the salt, oregano, and eggs and season with black pepper & red pepper flakes (if using); set egg mixture aside.
- Heat the oil in a 10" nonstick ovenproof skillet over medium-high heat; add the remaining salt, onions, and potatoes and cook, stirring occasionally, until lightly browned and soft, about 20 minutes.
- Remove skillet from heat.
- Add the egg mixture to the skillet and stir to distribute the onions & scallions and potatoes evenly.
- Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino.
- Bake until lightly browned and the center is set, about 15 minutes.
- Run a rubber spatula around the edges of the frittata to loosen it.
- Slide the frittata onto a serving plate; season with more black pepper, if you like.
- Enjoy!
Nutrition Facts : Calories 369, Fat 28.2, SaturatedFat 9.6, Cholesterol 454.4, Sodium 848.7, Carbohydrate 8.6, Fiber 1.4, Sugar 3.8, Protein 20.2
ROASTED RED PEPPER AND FRESH HERB FRITTATA
Steps:
- Preheat the oven to 350 degrees F.
- Pour the oil into a 10-inch nonstick skillet and place over medium high heat for 2 minutes. Meanwhile, add the salt, pepper, parsley, chives, basil and oregano to the eggs and beat well. Pour the egg mixture into the hot skillet, reduce the heat to medium and cook about 3 minutes, occasionally pulling the egg away from the sides of the pan. Add the red peppers and goat cheese, remove the skillet from the heat and slide it into top half of the oven. Cook until the center of the frittata is set, about 12 to 15 minutes. Remove from the oven and let cool 10 minutes. Slide the spatula around the edges of the pan, working underneath the frittata a bit. Shake the pan to loosen the bottom and gently slide onto a serving platter. Slice into 12 wedges, garnish with basil leaves and serve.
ROASTED RED PEPPER AND GOAT CHEESE DIP
I made this as an appetizer for Christmas and seemed to disappear into thin air! I like it with pita chips, and it's awesome with veggies and as a spread for sandwiches too!
Provided by Sarah 11879
Categories Cheese
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- To roast peppers:.
- Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
- Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
- To make dip:.
- Place the red peppers, garlic and cheese in a food processor.
- Pulse until smooth.
- Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
- Place in a serving bowl; stir to make sure that the dip is homogenized.
- Cover and refrigerate for 2 hours.
Nutrition Facts : Calories 393.5, Fat 32.9, SaturatedFat 11.2, Cholesterol 26.1, Sodium 214.7, Carbohydrate 14.5, Fiber 4, Sugar 5.8, Protein 13
ROASTED RED PEPPER FRITTATA WITH FETA AND SPINACH
Provided by Get Inspired Everyday!
Time 25m
Number Of Ingredients 9
Steps:
- Preheat a 9″ cast iron pan over medium-high heat, and preheat the oven to 350ºF.
- Whisk the eggs, sea salt, pepper, and basil together in a medium sized bowl until combined. Set the egg mixture aside.
- Add the butter or avocado oil to the heated skillet along with the green onions, spinach, and bell pepper. Sauté just until the spinach turns bright green and begins to wilt, this will take less than 1 minute.
- Reduce the heat to medium and pour the egg mixture over the sautéed spinach, Stir to thoroughly combine the sautéed ingredients into the egg mixture, and sprinkle the feta cheese over the top.
- Let the egg mixture cook untouched over medium heat for 5-6 minutes. When the egg mixture is starting to set around the edges, transfer it to the oven and bake until the frittata is completely done, about 10-12 minutes.
- Serve immediately or at room temperature. You can also refrigerate this for 3-4 days and reheat pieces as needed.
GOAT CHEESE AND RED PEPPER FRITTATA
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 13
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.
ROASTED RED PEPPER AND GOAT CHEESE FRITTATA
A deliciously satisfying frittata featuring tastes of the French Mediterranean.
Provided by Dave Stewart
Categories Frittata
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Heat the olive oil in a cast-iron skillet over medium heat, and spread the potatoes into the hot pan in an even layer. Cover the skillet, and cook the potatoes until they start to turn tender, about 10 minutes. Stir in the red peppers and garlic, and sprinkle with salt and pepper. Cook and stir the potato mixture until the garlic begins to soften, about 2 minutes, sprinkle on the basil, and cook the mixture, stirring occasionally, until the basil is cooked, about 2 more minutes.
- Whisk the eggs and cream together in a bowl, and pour the egg mixture over the vegetables in the skillet. Sprinkle the top with goat cheese, cover the skillet, and reduce the heat to low. Cook until the eggs are set but not dry, 3 to 5 minutes. Uncover the skillet, and place it under the broiler until the top of the frittata has browned, about 2 minutes.
Nutrition Facts : Calories 500.9 calories, Carbohydrate 46.3 g, Cholesterol 320 mg, Fat 27.5 g, Fiber 4.8 g, Protein 19.4 g, SaturatedFat 11.6 g, Sodium 412.9 mg, Sugar 5.1 g
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- Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.
- Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata so uncooked egg can flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.
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- Heat oil in a large saute pan over medium-high heat. Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent. Stir in garlic and saute an additional 1-2 minutes until fragrant. Remove from heat.
- In a separate large bowl, stir together the eggs, roasted red peppers, arugula, cheese, pesto, salt and pepper until combined. Add in the onion mixture, and stir until combined.
- Pour the filling into the prepared pie pan. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. The frittata will rise while baking, but should settle back down once you remove it from the oven. Remove from the oven and allow the frittata to rest for at least 5 minutes. Slice and serve warm.
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- In a large ovenproof skillet, heat 1 teaspoon of the oil over medium heat. Add the spinach and 3/4 teaspoon of the salt. Cook until the spinach is wilted and the moisture is drawn out. Transfer the spinach to a colander and let it cool slightly, then squeeze out all the liquid and set the spinach aside on a plate.
- In a medium bowl, whisk the eggs until bubbly, then stir in the goat cheese, black pepper, and remaining 1/4 teaspoon salt.
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- Preheat the oven to 350ºF. Mince the garlic and add it to a 10-inch oven safe skillet, along with the cooking oil. Sauté over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant. Fill the skillet with fresh spinach (about 3-4 cups packed) and continue to sauté until it has wilted (1-2 minutes).
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- Bake the frittata for 20-25 minutes, or until the center is puffed and the top is light golden brown. If more browning is desired, place the frittata under the broiler for 1-2 minutes. This will quickly brown the top without over cooking the egg inside. Slice into 6-8 pieces and serve (1-2 pieces per person depending on size and appetite).
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