ARTICHOKE & RED PEPPER FRITTATA
For an impromptu supper, nothing beats a frittata, the Italian version of an omelet. This one relies on the convenience of canned artichokes, which are a good, delicious source of fiber.
Provided by EatingWell Test Kitchen
Categories Healthy Frittata Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium heat. Add bell pepper and cook until tender, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Transfer to a plate. Wipe out the pan.
- Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper and the bell pepper mixture.
- Set a rack about 4 inches from the heat source; preheat the broiler.
- Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the frittata onto a platter and cut into wedges.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 27.5 g, Cholesterol 380.6 mg, Fat 17.2 g, Fiber 11.7 g, Protein 22.9 g, SaturatedFat 5.4 g, Sodium 864.4 mg, Sugar 6.2 g
HOT ROASTED RED PEPPER AND ARTICHOKE DIP
This creamy, decadent dip is best served with slices of Italian bread as an appetizer, but is very filling and could be served as part of a main course! I make this in the crock pot so that it can be eaten whenever, but I'm sure it could be made in the oven too!
Provided by ROBYN050501
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 2h15m
Yield 20
Number Of Ingredients 7
Steps:
- Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
- Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
- Pour mixture into a slow cooker.
- Sprinkled the remaining mozzarella on top.
- Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 21.1 g, Cholesterol 41.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 8.5 g, SaturatedFat 9.5 g, Sodium 430.8 mg, Sugar 1.1 g
PHILADELPHIA ROASTED RED PEPPER SOUFFLE
Soufflés are not difficult. If you can put cheese and roasted red peppers in a blender and pour into a casserole dish, you can make this puffy delight.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Spray 1-qt.souffle dish or casserole with cooking spray. Sprinkle 1 tsp. Parmesan onto bottom and up side of dish.
- Place remaining Parmesan in blender; add all remaining ingredients. Blend on medium speed 30 sec. or until well blended. Scrape down side of blender; continue blending 15 sec. Pour into prepared dish.
- Bake 35 to 40 min. or until puffed and golden brown. Serve immediately.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
ROASTED RED PEPPER, SPINACH AND ARTICHOKE SPREAD
I found a simple spinach and artichoke spread in a cookbook and added my own touches-roasted red peppers, pesto, lemon zest and wine. You'll be surprised at how much your guests enjoy it. -Be Jones, Brunswick, Missouri
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 20 servings (5 cups).
Number Of Ingredients 15
Steps:
- In a large skillet, combine the wine, shallots and garlic. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Stir in the soup, sour cream, pesto, flour, soy sauce, lemon zest and pepper sauce. Fold in the spinach, artichokes, red peppers and half the cheese., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake at 400° until set, 30-35 minutes. Serve with crackers and/or breads.
Nutrition Facts : Calories 104 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
ROASTED RED PEPPER OMELETS
Steps:
- Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. In a small bowl, whisk the eggs, water, salt and pepper. Add half of egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, add half of the red peppers, cheese and onions on one side; fold other side over filling. Slide omelet onto a plate. Repeat.
Nutrition Facts : Calories 185 calories, Fat 12g fat (5g saturated fat), Cholesterol 331mg cholesterol, Sodium 714mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.
ARTICHOKE OMELETTE
Make and share this Artichoke Omelette recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 27m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions in butter in 12 inch fry pan.
- Beat eggs in bowl with artichoke hearts, olives, milk, salt and pepper.
- Pour mixture over onions in pan and cover.
- Cook over medium heat until the bottom of the omelette is golden brown, carefully lift edge with spatula to check.
- Lay cheese over half of omelette.
- Flip other half of omelette over cheese half.
- Wait about 1 minute.
- Slide out of pan and serve hot.
Nutrition Facts : Calories 727.4, Fat 48.7, SaturatedFat 25.3, Cholesterol 640.5, Sodium 1591.6, Carbohydrate 28.6, Fiber 11.1, Sugar 3, Protein 45.8
RED PEPPER CORNMEAL SOUFFLE
I use the vegetables from our garden in all my cooking. Dotted with parsley and red pepper, this souffle is a favorite. -Janet Eckhoff, Woodland, California
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion and red pepper in butter until tender. Add the milk. Bring to a boil. Gradually whisk in cornmeal; whisk constantly until thickened, about 5 minutes. Add the cheese, parsley, 1/2 teaspoon salt and pepper. Add 1 cup cornmeal mixture to the egg yolks; mix well. Return all to saucepan., In a large bowl, beat egg whites, cream of tartar and remaining salt until stiff peaks form. Fold into the cornmeal mixture. Transfer to a greased 2-qt. souffle dish. , Bake at 375° until golden brown, for 35-40 minutes.
Nutrition Facts : Fat 11 g fat (7 g saturated fat), Cholesterol 77 mg cholesterol, Sodium 427 mg sodium, Carbohydrate 14 g carbohydrate, Fiber 1 g fiber, Protein 9 g protein.
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ARTICHOKE OMELET | READY SET EAT
From readyseteat.com
Cuisine AmericanTotal Time 20 minsCategory Breakfast/BrunchCalories 219 per serving
- Spray medium skillet with cooking spray; heat over medium heat. Add white portion of green onions and garlic; cook 1 minute, stirring occasionally. Add artichokes, bell peppers, olives, oregano, basil and black pepper. Cook 8 minutes, or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet; cover to keep warm.
- Pour Egg Beaters into same skillet. Cook until set in center, carefully pushing cooked Egg Beaters to center of skillet with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
- Spoon vegetable mixture over half of omelet; sprinkle with 2 tablespoons cheese. Fold omelet in half. Slide onto serving plate. Top omelet with remaining 1 tablespoon cheese and reserved green portion of green onion. Cut into 4 wedges to serve.
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