FRITTATA WITH RED PEPPERS AND PEAS
This is one of the best destinations I can think of for frozen peas, and reason enough to have a bag on hand in your freezer at all times. Red peppers keep very well in the refrigerator, and you can also use jarred red peppers for this if you don't have a fresh one on hand. The frittata looks beautiful on a buffet.
Provided by Martha Rose Shulman
Categories brunch, dinner, easy, lunch, weekday, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat one tablespoon of the olive oil in a 12-inch nonstick frying pan over medium heat and add the scallions and red pepper*. Cook, stirring often, until the scallions are tender and the red pepper beginning to soften. Add the garlic, salt (about 1/2 teaspoon), and a few twists of the pepper mill, and continue to cook until the pepper is tender, another 3 to 5 minutes. Stir often. Remove from the heat and scrape into a bowl. Rinse and dry the pan.
- Beat the eggs in a large bowl. Stir in 1/2 teaspoon salt, some freshly ground pepper, the milk, peas, parsley, and the cooked scallions and red pepper.
- Heat the remaining olive oil over medium-high heat in the 12-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl 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 the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes. From time to time remove the lid and loosen the bottom of the frittata with a wooden spatula, tilting the pan, so that the bottom doesn't burn. It will however turn a deep golden brown. The eggs should be just about set; cook a few minutes longer if they're not. Meanwhile, light the broiler.
- Finish the frittata under the broiler for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly, and it will 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 5 minutes and for up to 15. 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 warm, at room temperature, or cold.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 454 milligrams, Sugar 4 grams, TransFat 0 grams
FRITTATA WITH RED PEPPERS & PEAS
This Frittata with Red Peppers & Peas is ideal for a brunch menu. Or lunch menu. Or dinnertime. It's perfect at any time, really, except maybe dessert.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat 2 Tbsp. dressing in large ovenproof skillet on medium heat. Add onions and peppers; cook and stir 5 min. or until peppers are crisp-tender, adding garlic for the last minute.
- Whisk eggs and milk in large bowl until blended. Stir in onion mixture, cheese, peas and parsley. Heat remaining dressing on medium-high heat in same skillet. Add egg mixture; cook 4 min. or until partially set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Cover; cook on low heat 10 min. or until center is set. Meanwhile, heat broiler.
- Broil frittata, 4 inches from heat, 2 to 3 min. or until golden brown. Run knife around edge of pan to loosen frittata. Let stand 10 min. Carefully slide onto serving platter. Cut into wedges to serve.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
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
FRITTATA WITH PEPPERS AND ONIONS WITH ROASTED CHERRY TOMATO SAUCE
Provided by Bobby Flay
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
More about "frittata with red peppers peas recipes"
MINI FRITTATA WITH ROASTED RED PEPPERS …
From foodnetwork.ca
COTTAGE CHEESE FRITTATA - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
FRITTATA WITH RED PEPPERS AND PEAS RECIPE | RECIPE | STUFFED …
From pinterest.com
CHORIZO FRITTATA RECIPE WITH RED PEPPER AND PEAS | OLIVEMAGAZINE
From olivemagazine.com
FRITTATA WITH RED PEPPERS AND PEAS RECIPES
From tfrecipes.com
CHICKPEA FRITTATA WITH ROASTED RED PEPPER SAUCE
From makingthymeforhealth.com
RED PEPPER EGG FRITTATA RECIPE | EAT SMARTER USA
From eatsmarter.com
FRITTATA WITH RED PEPPERS & PEAS - MY FOOD AND FAMILY
From beta.myfoodandfamily.com
FRITTATA WITH RED PEPPERS AND PEAS - BIGOVEN.COM
From bigoven.com
FRITTATA WITH RED PEPPERS AND PEAS RECIPE - NYT COOKING
From cooking.nytimes.cf
FRITTATA WITH RED PEPPERS AND PEAS - DINING AND COOKING
From diningandcooking.com
BEST MINI FRITTATA WITH ROASTED RED PEPPERS AND PEAS RECIPES
From pinterest.ca
28 JUST EGG RECIPES THAT ARE SIMPLE TO MAKE - WHIMSY & SPICE
From whimsyandspice.com
FRITTATA WITH RED PEPPERS AND PEAS RECIPE LIST - SALEWHALE.CA
From salewhale.ca
65 VEGETARIAN DINNER RECIPES | BRIT + CO - BRIT + CO
From brit.co
FRITTATA WITH RED PEPPERS AND PEAS RECIPE LIST - SALEWHALE.CA
From salewhale.ca
MINI PEA AND RED PEPPER FRITTATAS - HEART MATTERS MAGAZINE - BHF
From bhf.org.uk
FRITTATA WITH RED PEPPERS AND PEAS ON TRIVET RECIPES
From trivet.recipes
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 »
You'll also love