Artichoke Red Pepper Frittata Recipes
ARTICHOKE AND RED PEPPER FRITTATA
This frittata is simple but satisfying. It's perfect for a hearty breakfast or brunch. Using prepared vegetables makes it a snap! First, sauté some onions, cooked red potatoes, canned artichokes, and roasted red peppers in an ovenproof skillet. The veggies are then flavored with a mixture of egg whites, eggs, red pepper flakes, and oregano. Top it off with some shredded Asiago cheese right before broiling. Just keep an eye on your frittata as it broils; we call for 1 minute here until the cheese melts, but broilers can vary quite a bit in intensity. Cut into wedges and your frittata is ready to go!
Categories Brunch,Breakfast
Time 36m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a 10-inch nonstick, ovenproof skillet coated with cooking spray over medium heat.
- Add onion and sauté. Add potatoes, artichokes and peppers. Sauté 2 minutes, stirring occasionally.
- In a bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs. Pour over vegetable mixture. Cook over medium heat until eggs begin to set, about 5 minutes. Gently lift egg mixture to let uncooked egg portion run to bottom of skillet. When almost set, sprinkle with cheese.
- Place skillet under broiler 3 to 4 inches from heat until cheese melts, 1 minute. Cut into 4 wedges.
Nutrition Facts : Calories 234 kcal
ARTICHOKE & RED PEPPER FRITTATA
For an impromptu supper, nothing beats a frittata, the Italian version of an omelet. This one relies on the convenience of canned artichokes, which are a good, delicious source of fiber.
Provided by EatingWell Test Kitchen
Categories Healthy Frittata Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium heat. Add bell pepper and cook until tender, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Transfer to a plate. Wipe out the pan.
- Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper and the bell pepper mixture.
- Set a rack about 4 inches from the heat source; preheat the broiler.
- Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the frittata onto a platter and cut into wedges.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 27.5 g, Cholesterol 380.6 mg, Fat 17.2 g, Fiber 11.7 g, Protein 22.9 g, SaturatedFat 5.4 g, Sodium 864.4 mg, Sugar 6.2 g
ARTICHOKE AND RED PEPPER FRITTATA (WW 4 POINTS)
So versatile, I could eat eggs for breakfast, lunch and dinner. That sentiment seems to be widely shared given the number of dishes from the world over featuring this staple. This Italian dish is my take on a Weight Watcher's recipe.
Provided by justcallmetoni
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Lightly coat a 10-inch nonstick, ovenproof skillet with cooking spray over medium heat. (Please note, using a smaller or larger skillet changes both the cooking time and results.).
- Add onion and sauté for a minute. Add garlic, cooked potatoes, artichokes and peppers. Sauté an additional two minutes, stirring occasionally.
- In a medium bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs.
- Pour over vegetable mixture. After a minute, gently lift egg mixture to let uncooked egg portion run to bottom of skillet. Cook frittata over medium heat until eggs begin to set, about 5 minutes.
- When almost set, sprinkle with cheese. Place skillet under broiler 3 to 4 inches from heat until cheese melts, about one minute.
- Cut into 4 wedges and serve hot. (I actually like cold frittatas as well, å la the Spanish tortilla.).
Nutrition Facts : Calories 199.2, Fat 6.4, SaturatedFat 3, Cholesterol 116.8, Sodium 1077.9, Carbohydrate 19.9, Fiber 4.5, Sugar 2.7, Protein 16.5
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- Add onion and sauté. Add potatoes, artichokes and peppers. Sauté 2 minutes, stirring occasionally.
- In a bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs. Pour over vegetable mixture. Cook over medium heat until eggs begin to set, about 5 minutes. Gently lift egg mixture to let uncooked egg portion run to bottom of skillet. When almost set, sprinkle with cheese.
- Place skillet under broiler 3 to 4 inches from heat until cheese melts, 1 minute. Cut into 4 wedges.
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