Bell Pepper And Potato Frittata Recipes

POTATO AND RED PEPPER FRITTATA

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.

BELL PEPPER AND POTATO FRITTATA

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.

FRITTATA WITH PEPPERS AND POTATOES

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.

BELL PEPPER AND CHEDDAR FRITTATA

Steps:

• Cook potato in saucepan of boiling salted water until tender, about 8 minutes. Drain. Heat oil in large ovenproof skillet over medium-high heat. Add pepper and onion; sauté until tender, about 6 minutes. Add potato, garlic, and oregano; sauté 1 minute.
• Whisk eggs, salt, and pepper in medium bowl. Pour over vegetables in skillet. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 8 minutes. Sprinkle with cheese.
• Meanwhile, preheat broiler. Place skillet in broiler 4 to 5 inches from heat source and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute. Cut into 8 wedges.

POTATO AND RED PEPPER FRITTATA

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.

BELL PEPPER AND KALE FRITTATA RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the eggs and milk.
• Heat the olive oil in an oven-safe pan over medium-low heat. When the oil is shimmering, add the kale, bell pepper, salt, and pepper. Sauté until the pepper is tender, about 10 minutes.
• Pour the egg mixture into the pan and sprinkle the feta cheese on top. Continue to cook, pushing in the edges occasionally to make sure all the egg cooks evenly. Remove from the heat.
• Place the pan in the oven and broil on high until the top is lightly browned, about 4 minutes.
• Enjoy!