BELL PEPPER AND KALE FRITTATA RECIPE BY TASTY
Here's what you need: large eggs, milk, olive oil, kale, bell pepper, salt, pepper, feta cheese
Provided by Isabel Castillo
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the eggs and milk.
- Heat the olive oil in an oven-safe pan over medium-low heat. When the oil is shimmering, add the kale, bell pepper, salt, and pepper. Sauté until the pepper is tender, about 10 minutes.
- Pour the egg mixture into the pan and sprinkle the feta cheese on top. Continue to cook, pushing in the edges occasionally to make sure all the egg cooks evenly. Remove from the heat.
- Place the pan in the oven and broil on high until the top is lightly browned, about 4 minutes.
- Enjoy!
Nutrition Facts : Calories 238 calories, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 13 grams, Sugar 3 grams
COLORFUL PEPPER FRITTATA
Our taste testers loved this fluffy breakfast packed with three kinds of bright sweet peppers and minced fresh basil. It's filling and tasty, full of fresh flavors to start the day. -Jessie Apfe, Berkeley, California
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 188 calories, Fat 9g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 672mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
BELL PEPPER FRITTATA
Very colorful, beautiful and delicious treat for brunch or dinner. From Southern Living, earned their highest rating. This is not difficult but takes a little time because the vegetables are sautéed separately. I've also made this in a 13x9 pan, it's just not as pretty.
Provided by LonghornMama
Categories Breakfast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 439.7, Fat 30, SaturatedFat 14.2, Cholesterol 205.8, Sodium 1065.7, Carbohydrate 25.5, Fiber 3.2, Sugar 7.6, Protein 18.7
SPINACH AND RED PEPPER FRITTATA
Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it's packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, easy, weekday, main course
Time 1h
Yield Six servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 319 milligrams, Sugar 2 grams, TransFat 0 grams
More about "bell pepper frittata recipes"
ROASTED RED PEPPER FRITTATA RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (13)Author Kelly MarianiServings 8Estimated Reading Time 5 mins
- Preheat oven to 400°. Place bell peppers on a rimmed baking sheet, drizzle with oil, and turn to coat. Season with salt. Roast peppers, turning every 5 minutes, until softened and skins look wrinkly and lightly blistered, 20–25 minutes. Let cool slightly. Peel and remove seeds from bell peppers, then cut flesh into ½"-thick slices. (You should have about 1 cup.)
- Meanwhile, toss together onion and potatoes in an 8" cast-iron skillet; season with salt. Cover with 1¼ cups oil and set over medium heat. Bring to a gentle simmer, about 3 minutes, and cook, stirring occasionally with a wooden spoon and scraping the bottom of the pan to minimize sticking, reducing heat if needed, until there is no crunch left to the onion (do not let it take on any color) and the potatoes are tender, 25–30 minutes. Taste a piece of potato and onion to check. Some of the mixture may stick to the pan, and some of the potatoes may break into smaller pieces toward the end of cooking—both of these things are okay. Transfer to a medium bowl; let cool until warm, 8–10 minutes. Stir in roasted peppers.
- Clean skillet and place in oven to heat. Whisk eggs in a medium bowl until no streaks remain; season with salt. Using a slotted spoon or tongs, lift vegetables out of the oil and add to eggs (this is best done while they are still warm). Set onion-potato oil aside.
- Transfer skillet to stovetop and continue to heat over high until ripping hot, about 5 minutes. Add 3 Tbsp. reserved onion-potato oil to pan, then pour in egg mixture. Cook, using a heatproof rubber spatula or wooden spoon to pull egg mixture from the outer edges into the center, allowing uncooked egg to flow underneath and dragging the hotter, more-set egg from the edges into the center. This will help frittata cook evenly. Transfer skillet back to the oven and bake the frittata until browned and set, 10–14 minutes. Let frittata cool in pan 5–10 minutes, then invert onto a platter and cut into wedges to serve.
BACON BELL PEPPER FRITTATA - THE SKINNYISH DISH
From theskinnyishdish.com
5/5 (9)Estimated Reading Time 7 minsServings 4
THE ONLY FRITTATA RECIPE YOU'LL EVER NEED | EPICURIOUS
From epicurious.com
Author Genevieve KoEstimated Reading Time 3 mins
EASY FRITTATA RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
BELL PEPPER FRITTATA - THE DAILY MEAL
From thedailymeal.com
BELL PEPPER AND POTATO FRITTATA - SKINNYTASTE
From skinnytaste.com
BELL PEPPER AND CHEDDAR FRITTATA RECIPE | BON APPéTIT
From bonappetit.com
- Cook potato in saucepan of boiling salted water until tender, about 8 minutes. Drain. Heat oil in large ovenproof skillet over medium-high heat. Add pepper and onion; sauté until tender, about 6 minutes. Add potato, garlic, and oregano; sauté 1 minute.
- Whisk eggs, salt, and pepper in medium bowl. Pour over vegetables in skillet. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 8 minutes. Sprinkle with cheese.
- Meanwhile, preheat broiler. Place skillet in broiler 4 to 5 inches from heat source and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute. Cut into 8 wedges.
FRITTATA-FILLED BELL PEPPERS RECIPE | FOOD NETWORK
From foodnetwork.com
Author Vallery LomasSteps 4Difficulty Easy
SWEET POTATO AND BELL PEPPER FRITTATA | RICARDO
From ricardocuisine.com
5/5 (7)Total Time 1 hr 15 minsCategory Main Dishes
SWEET PEPPER FRITTATA RECIPE - BBC FOOD
From bbc.co.uk
POTATO FRITTATA RECIPE | EATINGWELL
From eatingwell.com
EASY VEGETABLE FRITTATA RECIPE (QUICK AND HEALTHY LUNCH)
From primaverakitchen.com
BELL PEPPER AND LEEK AND SWEET POTATO RECIPES
From supercook.com
SPINACH BELL PEPPER FRITTATA - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
CARAMELIZED ONION & RED BELL PEPPER FRITTATA - EATING BIRD FOOD
From eatingbirdfood.com
BELL PEPPER FRITTATA RECIPE - COOKIST.COM
From cookist.com
BELL PEPPER AND POTATO FRITTATA RECIPE | RECIPES.NET
From recipes.net
ZUCCHINI AND RED PEPPER FRITTATA RECIPE | MYRECIPES
From myrecipes.com
HERBY RED BELL PEPPER BAKED FRITTATA RECIPE • A SIMPLE PANTRY
From asimplepantry.com
HAM AND BELL PEPPER FRITTATA RECIPE | BON APPéTIT
From bonappetit.com
KETO SAUSAGE AND BELL PEPPER FRITTATA RECIPE | @ATKINS
From atkins.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #omelets-and-frittatas #breakfast #eggs-dairy #vegetarian #cheese #eggs #dietary #brunch #4-hours-or-less
You'll also love