FRITTATA WITH PEPPERS AND POTATOES
Provided by Pierre Franey
Categories breakfast, brunch, dinner, easy, lunch, quick, one pot, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Wash the potatoes and cut them, unpeeled, into thin slices. Drop the slices into cold water to prevent discoloration. Drain and dry on paper towels.
- Heat the oil in a large nonstick skillet and add the potatoes. Cook over medium heat, shaking and tossing or stirring, about 4 minutes. Add the peppers and the onions. Cook, shaking the skillet and stirring, about 5 minutes.
- In a bowl, beat the eggs with the basil, add salt and pepper and beat in the cheese.
- Over high heat, add the olive oil and the egg mixture to the potatoes and cook, stirring gently but firmly with a plastic spatula, about 1 minute. Cover tightly and reduce to medium heat. Cook about 2 minutes. Run a spatula or knife around the outside of the frittata. Invert a large round plate over the skillet and invert the skillet and plate quickly, letting the frittata fall into the plate. It should be golden brown on top. Serve immediately.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 10 grams, Sodium 728 milligrams, Sugar 5 grams, TransFat 0 grams
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
POTATO AND RED PEPPER FRITTATA
Based on Tortilla Espanola, this Spanish dish is traditionally accompanied by garlic mayo, but it is also delicious on its own.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
- Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
- In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve.
Nutrition Facts : Calories 260 g, Fat 14 g, Fiber 2 g, Protein 15 g
POTATO AND RED PEPPER FRITTATA
This recipe is from Everyday Food. The original recipe calls for 2 teaspoons chopped fresh rosemary. I choose to omit it. Being onion lovers, I added a whole onion rather than 1/2 as the recipe stipulated. NOTE: It's okay if potatoes are not cooked evenly. Some will be browned; others only transparent. The original recipe suggests using an 8-inch skillet.
Provided by dojemi
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.
- Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
- Transfer to a bowl and set aside.
- Heat remaining 2 teaspoons of olive oil in the skillet.
- Add potatoes; season generously with salt and pepper.
- Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. See 'note' in description above.
- Transfer potatoes to the bowl with the onions and peppers and toss to combine.
- Return mixture to skillet (add more oil if necessary).
- Flatten mixture with a a metal spatula.
- In a large bowl, beat eggs with 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Pour over potato mixture; tilt pan to distribute evenly.
- Bake until set, 15 to 20 minutes.
- Cut into wedges and serve.
Nutrition Facts : Calories 278.3, Fat 13.5, SaturatedFat 3.6, Cholesterol 423, Sodium 438.6, Carbohydrate 24, Fiber 3.3, Sugar 4, Protein 15.3
POTATO, RED PEPPER AND CHEESE FRITTATA
Make and share this Potato, Red Pepper and Cheese Frittata recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 32m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.
- Heat oil and butter in a large oven-proof skillet over medium heat.
- Add in the red pepper and green or yellow onions with oregano; saute for about 5-6 minutes, adding the garlic the last few minutes.
- Add in the cooked potatoes and saute for 1 minute.
- In a bowl whisk together eggs, whipping cream, salt and pepper, then pour over veggies in the skillet; reduce heat to medium-low, cover the skillet and cook until the eggs are set around the edges (about 7-8 minutes, do not over cook!).
- Sprinkle the top with grated cheddar cheese.
- Set the oven to broil.
- Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.
- Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.
- Delicious!
NO-CHEESE POTATO AND RED PEPPER FRITTATA
Potatoes, red peppers, zucchini and onions were pretty much all the vegetable matter I had in my fridge.
Provided by smallfoods
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil on medium-high in a large, oven-proof skillet.
- Sauté onions, potatoes and salt until translucent, about 5 minutes.
- Add white wine and zucchini. Cover and cook for 3 minutes.
- Turn heat down to medium-low. Add red peppers and sage.
- Preheat the broiler on your oven.
- In a large bowl, whisk together eggs and salt.
- Pour eggs over vegetables evenly; cover and cook until set (about 5-10 minutes).
- Sprinkle ground pepper on top. If using cheese, sprinkle evenly on top as well.
- Put skillet in oven (or transfer to an oven-proof dish first) for 3 minutes until centre is done.
Nutrition Facts : Calories 217.3, Fat 11, SaturatedFat 2.8, Cholesterol 317.2, Sodium 694.7, Carbohydrate 15.8, Fiber 2.5, Sugar 4.1, Protein 11.4
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