Bell Pepper And Zucchini Frittata Recipes

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.

BELL PEPPER FRITTATA

Steps:

• Preheat oven broiler to medium-high heat. In a medium bowl mix eggs, milk, salt, pepper, butter until well blended; stir in diced peppers. Cook in a 12-inch ovenproof, non-stick 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.

BELL PEPPER AND ZUCCHINI FRITTATA

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!

BELL PEPPER FRITTATA

Steps:

• Sauté garlic, onion and peppers in 1 T olive oil in a large skillet until tender. Drain and pat dry; set aside.
• Sauté squash and zucchini in 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
• Sauté mushrooms in remaining 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
• Whisk together eggs and next 3 ingredients in a large bowl; stir in sautéed vegetables, half of bread cubes, and remaining ingredients.
• Press remaining bread cubes in bottom of a lightly greased 10-inch springform pan and place on a baking sheet (to catch any liquid that leaks). Pour vegetable mixture into pan.
• Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm.