BELL PEPPER AND KALE FRITTATA RECIPE BY TASTY
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
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
ROASTED RED PEPPER AND KALE FRITTATA
Kale, roasted red pepper, and scallion make this frittata savory and tasty.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. In a small ovenproof skillet, heat oil over medium heat. Add scallion and kale and cook, stirring, until just wilted, about 2 minutes. Add red pepper and cook until heated through. Season with salt and pepper.
- Pour eggs over vegetables and transfer skillet to oven. Bake until eggs are cooked through, about 5 minutes.
Nutrition Facts : Calories 315 g, Fat 24 g, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, Sodium 439 g
MEDITERRANEAN VEGETABLE FRITTATA RECIPE
This simple Vegetable Frittata is perfectly balanced with the flavors of earthy roasted vegetables, rich extra virgin olive oil, and sharp feta cheese. It's a comforting vegetarian meal that's easy to make any night of the week!
Provided by Suzy Karadsheh
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat.
- In a mixing bowl, toss the bell peppers, zucchini, green onion and broccoli with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil (about 2 to 3 tablespoons) and toss to make sure all the veggies are well-coated in the oil.
- Carefully remove the hot pan from the oven using oven mitts. Spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.
- Turn the oven heat down to 400°F.
- In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.
- Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm the oil over medium-high heat until shimmering. Pour the egg an veggie mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.
- Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).
- Serve with more feta cheese and a garnish of fresh parsley.
Nutrition Facts : Calories 136.3 kcal, Carbohydrate 4.2 g, Protein 7.8 g, Fat 10.2 g, SaturatedFat 2.6 g, TransFat 0.1 g, Cholesterol 147.3 mg, Sodium 280.4 mg, Fiber 1.1 g, UnsaturatedFat 5.3 g, ServingSize 1 serving
EASY KALE, RED PEPPER AND FETA FRITTATA
This kale red pepper and feta frittata is a healthy, delicious dish worthy of breakfast, lunch, or dinner, and ready in just in a few minutes. It also doubles as an easy make-ahead breakfast for the week. (vegetarian, gluten-free)
Provided by Kaleigh
Categories brunch
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Generously spray or brush a 9 or 10-inch baking dish with oil.
- Spread garlic, red peppers and kale in the baking dish. Sprinkle feta over vegetables.
- In a medium bowl, whisk eggs, milk, pepper and salt.
- Pour egg mixture over kale and feta in the dish.
- Bake 25 to 35 minutes, or until eggs are set. Remove from oven and serve, or cool completely before storing.
Nutrition Facts : Calories 110 calories, Sugar 2.1 g, Sodium 238.4 mg, Fat 6.9 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 3.2 g, Fiber 0.5 g, Protein 8.5 g, Cholesterol 194.7 mg
ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
SAUSAGE, RED PEPPER AND FETA FRITTATA
Provided by Aaron McCargo Jr.
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the frittata: Preheat the oven to 325 degrees F.
- In a large ovenproof saute pan over high heat, add the olive oil, onions, sausage, garlic and oregano, stirring frequently to break up the clumps. Add the roasted peppers and cook about 10 minutes.
- In a large bowl, whisk together the eggs, cream, feta cheese, smoked salt and pepper. Pour the mixture into the saute pan and bake until the eggs are set and golden brown and the frittata pulls away from the sides slightly, about 35 minutes. Remove the frittata from the oven and let cool about 10 minutes.
- For the sauce: In a small bowl, combine the chives, lemon zest and juice, sour cream and olive oil. Season with salt and pepper.
- Cut the frittata into pieces and serve with dollop of the sour cream sauce.
SLOW COOKER FRITTATA WITH KALE, ROASTED RED PEPPER, AND FETA
This Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta is perfect for a day when you're busy and want a breakfast that cooks without you having to watch it.
Provided by danglin34
Categories Breakfast
Time 3h20m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash kale if needed, and spin dry or dry with paper towels. Heat the oil, either in the Ninja Cooker on the Stovetop/High setting or in a large frying pan on medium-high. When the oil is hot, add the kale and saute until it's softened into a flat layer, about 3-4 minutes in the Ninja Cooker and slightly less in a pan. If you're using a regular slow cooker, spray it well with non-stick spray or oil and transfer the cooked kale to the slow cooker. If you're using the Ninja Cooker, turn to Slow Cook/Low setting.
- Drain red peppers and chop into fairly small pieces. Slice the green onions and crumble the Feta. Add the chopped red pepper and sliced green onion to the slow cooker with the kale. Beat the eggs well, pour over other ingredients in the slow cooker, and stir so all ingredients are well-combined. Season with Spike Seasoning and black pepper, then sprinkle on the Feta.
- Cook on low for 2 - 3 hours, or until the frittata is well set and cheese is melted. (I cooked mine for 2 hours and 45 minutes and it was perfect, but I got distracted with a phone call and it may have been done slightly sooner than that. I think the Ninja cooks a little hotter than other slow cookers, so it may take slightly longer if you don't use the Ninja Cooker.) Serve hot, with a dollop of low-fat sour cream if desired.
Nutrition Facts : Calories 173.3, Fat 11.6, SaturatedFat 5.2, Cholesterol 265.9, Sodium 717.7, Carbohydrate 5.1, Fiber 0.9, Sugar 1.2, Protein 12.3
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