BELL PEPPER AND POTATO FRITTATA
Egg frittatas are my answer to an easy, inexpensive meal solution whether I'm having it for breakfast, lunch or dinner. I made these with bell pepper and potato and served with a side of berries or fruit. For dinner, I serve with a salad on the side and call it a meal!
Provided by Gina
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended.
- Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and shallots to the pan and cook until golden, 2 to 3 minutes.
- Add the potatoes, season with salt, garlic powder, paprika and black pepper. Cover and cook the potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 to 15 minutes.
- Pour the egg mixture into the skillet. Carefully arrange the bell peppers on top to create a shamrock pattern if desired. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.
- Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes.
- Remove from the oven and transfer onto a large plate. Cut into 4 wedges and serve.
Nutrition Facts : ServingSize 1 /4th, Calories 144 kcal, Carbohydrate 12 g, Protein 11 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 186 mg, Sodium 127 mg, Fiber 1 g, Sugar 1 g
POTATO AND RED PEPPER FRITTATA
Steps:
- Add olive oil to your skillet, heat on medium heat and sauté the diced onion for 2 minutes.
- Add cubed potatoes, a pinch of salt and stir. Reduce heat to low, cover and cook potatoes for 10-15 minutes, stirring occasionally, until tender.
- Uncover and stir in the diced red pepper, a pinch of salt, and black pepper (to taste). Cover and cook 5 minutes longer.
- Preheat your oven to broil. Meanwhile, in a medium sized bowl beat the eggs, Parmesan cheese, milk, parsley and salt and pepper.
- Uncover the skillet and add an extra drizzle of oil to the pan if the bottom is dry. Pour the egg mixture evenly over the vegetables. Let cook about 2 minutes until the underside begins to set.
- Transfer the skillet to the oven and broil until the top is golden brown and puffy, about 4-5 minutes. Check on the frittata every minute and rotate the pan for even browning of the top.
- Remove the skillet from the oven. Use a spatula to carefully transfer the frittata to a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Nutrition Facts : Calories 446 kcal, Carbohydrate 36 g, Protein 21 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 381 mg, Sodium 362 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
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
More about "potato and pepper frittata recipes"
POTATO, PEPPER & BROCCOLI FRITTATA | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 4Total Time 30 minsCategory Healthy Dinner IdeasCalories 373 per serving
PEPPER AND POTATO FRITTATA RECIPE - THE WASHINGTON POST
From washingtonpost.com
BELL PEPPER AND POTATO FRITTATA RECIPE | RECIPES.NET
From recipes.net
ONION AND POTATO FRITTATA - MSN
From msn.com
CHEESY FRITTATA RECIPE - NYT COOKING
From cooking.nytimes.com
POTATO FRITTATA - SIP AND FEAST
From sipandfeast.com
POTATO FRITTATA - THE BEST EASY EGG POTATO FRITTATA …
From mamagourmand.com
POTATO AND PEPPER FRITTATA | WILLIAMS SONOMA
From williams-sonoma.com
FRITTATA WITH POTATOES, RED PEPPERS, AND SPINACH …
From simplyrecipes.com
POTATO AND PEPPER FRITTATA - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
AUTHENTIC ITALIAN POTATO FRITTATA - THE PETITE COOK™
From thepetitecook.com
POTATO FRITTATA RECIPE | BON APPéTIT
From bonappetit.com
CHEESY BAKED FRITTATA WITH SPINACH, POTATO, AND PEPPER
From bakedbree.com
POTATO AND PEPPER FRITTATA | RECIPES | WW USA
From weightwatchers.com
POTATO, SPINACH, AND RED PEPPER FRITTATA RECIPE | SAVEUR
From saveur.com
RED PEPPER, POTATO, AND RICOTTA FRITTATA - WALKTOEAT
From walktoeat.com
RED PEPPER AND POTATO FRITTATA - LOVE POTATOES
From lovepotatoes.co.uk
MINI POTATO AND PEPPER FRITTATA | DINNER RECIPES
From goodto.com
PAPAS ITALIAN POTATO PEPPER FRITTATA RECIPE ON FOOD52
From food52.com
EASY FRITTATA WITH ASPARAGUS, TOMATOES, AND GOAT CHEESE
From madeincookware.com
RED PEPPER, POTATO, AND RICOTTA FRITTATA RECIPE
From southernliving.com
31 OF OUR BEST AIR FRYER RECIPES TO MAKE IN JANUARY
From allrecipes.com
POTATO FRITTATA (EASY RECIPE WITH BEST TIPS) - FIFTEEN …
From fifteenspatulas.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 »
You'll also love