Frittata With Peppers And Onions Recipes

COLORFUL PEPPER FRITTATA

Colorful Pepper Frittata image

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

Categories Breakfast Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

4 large eggs
8 large egg whites
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1/4 cup minced fresh basil
2 teaspoons canola oil
1 large onion, chopped
2 cups chopped sweet red peppers
1 cup chopped sweet yellow pepper
1 cup chopped sweet orange pepper
3 garlic cloves, minced
2 tablespoons shredded Parmesan cheese

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

FRITTATA WITH PEPPERS AND ONIONS WITH ROASTED CHERRY TOMATO SAUCE

Frittata with Peppers and Onions with Roasted Cherry Tomato Sauce image

Provided by Bobby Flay

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons butter
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 medium Spanish onion, halved and thinly sliced
Salt and freshly ground black pepper
14 large eggs
1/3 cup grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
Roasted Cherry Tomato Sauce, recipe follows
Fresh basil, to garnish
3 tablespoons olive oil
1 pint cherry tomatoes, cut into quarters
2 cloves garlic, made into a paste with salt
1/4 cup chopped fresh basil, coarsely chopped

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.

ONION AND PEPPER FRITTATA

Onion and Pepper Frittata image

Make and share this Onion and Pepper Frittata recipe from Food.com.

Provided by nemokitty

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
3 bell peppers, 2 red and 1 yellow, diced
2 red onions, chopped
2 eggs
5 egg whites
1 teaspoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
10 ounces frozen peas, thawed
2 tablespoons fresh parsley, chopped

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.

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