BELL PEPPER AND ZUCCHINI FRITTATA
Make and share this Bell Pepper and Zucchini Frittata recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a 9-inch non-stick skillet cook the onion, the zucchini, and the peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, for 10 minutes, or until the vegetables are tender.
- In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the parsley (or cilantro), add the vegetable mixture, and stir the mixture until it is combined well.
- In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the egg mixture, distributing the vegetables evenly, and cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft.
- Sprinkle the remaining 1/3 cup Parmesan over the top.
- (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the cheese is golden, let it cool in the skillet for 5 minutes, and run a knife around the edge.
- Slide the frittata onto a serving plate, cut it into wedges, and serve it warm or at room temperature.
- Enjoy!
ZUCCHINI, RED PEPPER AND FETA FRITTATA
This frittata from Canadian Living has a decidedly Greek feel about it - it is flavoured with dill, feta and kalamata olives. I love it for supper with a serving of Greek-style oven fries on the side but it would be a wonderful brunch dish also.
Provided by Irmgard
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large non-stick ovenproof skillet, heat the oil over medium heat; cook the onion, zucchini and garlic, stirring often, for 5 to 8 minutes or until softened.
- Meanwhile, in a large bowl, whisk together the eggs, milk, salt and pepper; stir in the red pepper and dill.
- Pour into the skillet; reduce the heat to medium-low.
- Sprinkle with the feta and olives; cook for 10 minutes or until the bottom and side are firm yet the top is still slightly runny.
- Broil for 3 to 5 minutes or until golden brown and set.
- Cut into wedges.
Nutrition Facts : Calories 302.8, Fat 21.2, SaturatedFat 8.3, Cholesterol 450.2, Sodium 845.5, Carbohydrate 10.2, Fiber 1.9, Sugar 5.2, Protein 18.5
FETA AND PEPPER FRITTATA
This flavorful frittata is perfect for a light and easy family lunch. Or serve with sauteed potatoes and green beans for a more substantial dinner. This frittata is also delicious served with roasted vine tomatoes.
Provided by English_Rose
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large, non-stick frying pan, add the peppers and cook over a medium heat for 15 mins until softened and lightly coloured. Scatter over the feta.
- Combine the eggs, cream and herbs, then season well. Pour over the pepper mixture, reduce the heat and cook for 15-20 mins until just set. Cook the top under a pre-heated broiler for 5 mins until just golden. Cut into thick wedges and serve.
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