Calico Pepper Frittata Recipes

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GREEN GARLIC, CHIVE AND RED PEPPER FRITTATA



Green Garlic, Chive and Red Pepper Frittata image

Green garlic has a small window. At the beginning of the season the bulbs look more like leeks or spring onions than garlic, as they have not yet set cloves. To prepare them just cut away the stalks as you would a spring onion, cut them in half and remove any tough stalk that might be running down the middle, remove the papery outer layers and chop like a scallion or leek. Some farmers sell garlic scapes, the curly, green flowering end of the garlic plant. If you can't find them at a farmers market, you can find recipes at several Web sites. They can be used in the same way you might use the green parts of scallions.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 large red bell pepper, seeded and cut in small dice
2 bulbs green garlic, trimmed of stalks and papery layers, sliced
Salt
6 eggs
1 cup whole-milk ricotta
1/4 cup minced or snipped chives
Freshly ground pepper

Steps:

  • Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet and add the bell pepper. Cook, stirring often, until it is tender, 5 to 8 minutes. Add the garlic and salt to taste and cook, stirring often, until tender, 2 to 3 minutes. Remove from the heat and set aside.
  • Beat the eggs in a large bowl. Whisk in the ricotta, salt (about 1/2 teaspoon) and freshly ground pepper to taste. Stir in the chives and red pepper and garlic mixture. Clean and dry the pan and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan, and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  • Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the frittata with a wooden or heatproof spatula, tilting the pan, so that the bottom doesn't burn. The eggs should be just about set on the bottom; cook a few minutes longer if they're not.
  • Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 314 milligrams, Sugar 2 grams, TransFat 0 grams

CALICO PEPPER FRITTATA



Calico Pepper Frittata image

For a dish that fits any meal, you can't beat the frittata. We add red and green peppers and use the stovetop instead of the oven. -Loretta Kelcinski, Kunkletown, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

5 large eggs
1-1/4 cups egg substitute
1 tablespoon grated Romano cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and chopped
1 medium onion, chopped
1 garlic clove, minced

Steps:

  • In a large bowl, whisk the first five ingredients until blended., In a large nonstick skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Pour in egg mixture. Mixture should set immediately at edges. Cook, uncovered, 8-10 minutes or until eggs are completely set, pushing cooked portions toward the center and letting uncooked eggs flow underneath. Cut into wedges.

Nutrition Facts : Calories 201 calories, Fat 10g fat (3g saturated fat), Cholesterol 268mg cholesterol, Sodium 559mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

THREE PEPPER AND GOAT CHEESE FRITTATA



Three Pepper and Goat Cheese Frittata image

Provided by Martita Jara, Food Network Star Season 12 Finalist

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Olive oil, for cooking vegetables
1 jalapeno, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 onion, chopped
6 eggs
1 teaspoon dried oregano
Salt and pepper
4 ounces goat cheese, crumbled
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1 avocado, sliced

Steps:

  • Preheat the broiler.
  • Heat some olive oil in a well-seasoned 10-inch cast-iron skillet over medium heat. Add the jalapenos, red peppers, yellow peppers and onions and cook, stirring occasionally, until soft, about 4 minutes.
  • In a bowl, beat the eggs with the oregano and a pinch of salt and pepper, then pour into the skillet. Stir with a heatproof spatula, letting uncooked egg run under the cooked egg and veggies. Scatter the goat cheese, basil, cilantro and parsley over the top.
  • Transfer the skillet to the broiler; broil until cooked through, about 3 minutes. Run the spatula around the edge of the frittata to release it from the skillet, then slide the frittata onto a serving plate. Top with avocado slices and cut into servings.

BELL PEPPER AND KALE FRITTATA RECIPE BY TASTY



Bell Pepper And Kale Frittata Recipe by Tasty image

Here's what you need: large eggs, milk, olive oil, kale, bell pepper, salt, pepper, feta cheese

Provided by Isabel Castillo

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 large eggs
½ cup milk
olive oil, drizzle
½ cup kale, chopped
⅓ cup bell pepper, diced
salt, to taste
pepper, to taste
¼ cup feta cheese, crumbled

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!

Nutrition Facts : Calories 238 calories, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 13 grams, Sugar 3 grams

FRITTATA WITH PEPPERS AND POTATOES



Frittata with Peppers and Potatoes image

Provided by Pierre Franey

Categories     breakfast, brunch, dinner, easy, lunch, quick, one pot, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 small red waxy potatoes (about 1/2 pound)
2 tablespoons vegetable oil
1 1/2 cups sweet red pepper, cut into 1/2-inch cubes
1 1/2 cups green pepper, cut into 1/2-inch cubes
1/2 cup thinly sliced white onions
8 eggs
2 tablespoons finely chopped fresh basil or parsley
Salt and freshly ground pepper to taste
1/4 pound cheese, preferably Gruyere, cut into small cubes
2 tablespoons olive oil

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.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 10 grams, Sodium 728 milligrams, Sugar 5 grams, TransFat 0 grams

COLORFUL PEPPER FRITTATA



Colorful Pepper Frittata image

Our taste testers loved this fluffy breakfast packed with three kinds of bright sweet peppers and minced fresh basil. It's filling and tasty, full of fresh flavors to start the day. -Jessie Apfe, Berkeley, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 13

4 large eggs
8 large egg whites
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1/4 cup minced fresh basil
2 teaspoons canola oil
1 large onion, chopped
2 cups chopped sweet red peppers
1 cup chopped sweet yellow pepper
1 cup chopped sweet orange pepper
3 garlic cloves, minced
2 tablespoons shredded Parmesan cheese

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.

Nutrition Facts : Calories 188 calories, Fat 9g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 672mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

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