Frattata Rustico Des Moines Recipes
RUSTIC VEGETABLE FRITTATA
I love that this veggie-loaded frittata combines seriously nutritious ingredients into a filling dish I can serve as breakfast, lunch or dinner-and is still delicious even as leftovers! -Deborah Jamison, Austin, Texas
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is just tender, 5-6 minutes; drain., Meanwhile, whisk together eggs, milk, salt and pepper. In a 10-in. oven-safe skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Remove all but 1 tablespoon drippings from pan., In drippings, saute green pepper, onion and kale over medium heat until tender, 4-5 minutes. Reduce heat to low. Stir in egg mixture; add potato and bacon. Cook until eggs are partially set, 1-2 minutes., Transfer to oven; bake until eggs are set, 5-7 minutes. Cut into wedges.
Nutrition Facts : Calories 259 calories, Fat 14g fat (5g saturated fat), Cholesterol 340mg cholesterol, Sodium 448mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic exchanges
SALSA DE PIMENTOS (PIMENTO SAUCE)
Provided by Food Network
Yield about 2 cups
Number Of Ingredients 11
Steps:
- In a blender, combine the red peppers, egg yolks, half and half, paprika, oil, anchovy paste, salt, and pepper. Blend until smooth. Pour into a bowl and add the lemon juice, Tabasco, and olives.
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