Bell Pepper And Cheddar Frittata Recipes

BELL PEPPER FRITTATA

Steps:

• Preheat oven broiler to medium-high heat.
• In a medium bowl mix eggs, milk, salt, pepper, and butter until well blended; stir in diced peppers.
• Cook in a 12-inch ovenproof, nonstick skillet over medium heat until edges are set and eggs begin to cook through, approximately 5 minutes.
• Sprinkle shredded mozzarella cheese over eggs and remove from stove; heat under broiler until cheese is melted and eggs are set (1-2 minutes).
• Cool for 10 minutes before serving.
• Replace the mozzarella cheese with cheddar or Swiss for a different twist
• Add 1/3 cup of the following veggies: zucchini, mushrooms, butternut squash (when in season), broccoli, black olives
• Want it even more savory? Add in 1/3 cup crumbled sausage, bacon, or ground turkey
• Serving size: 1 serving
• Calories: 138
• Fat: 8g (57% calories from fat)
• Cholesterol: 188mg
• Sodium: 340mg
• Total Carbohydrate: 3g
• Dietary Fiber: 1g
• Protein: 11g

POTATO, RED PEPPER AND CHEESE FRITTATA

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!

COLORFUL PEPPER FRITTATA

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.