PEPPER AND FRESH HERB FRITTATA
Steps:
- Preheat broiler. In a large bowl, whisk eggs, herbs, salt and pepper until blended., In a 10-in. broiler-safe skillet, heat oil over medium-low heat. Pour in egg mixture. Cook, covered, 10-12 minutes or until nearly set. Top with pickled peppers and cheese., Broil 4-5 in. from heat 3-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 234 calories, Fat 19g fat (6g saturated fat), Cholesterol 384mg cholesterol, Sodium 708mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 14g protein.
ROASTED RED PEPPER AND FRESH HERB FRITTATA
Steps:
- Preheat the oven to 350 degrees F.
- Pour the oil into a 10-inch nonstick skillet and place over medium high heat for 2 minutes. Meanwhile, add the salt, pepper, parsley, chives, basil and oregano to the eggs and beat well. Pour the egg mixture into the hot skillet, reduce the heat to medium and cook about 3 minutes, occasionally pulling the egg away from the sides of the pan. Add the red peppers and goat cheese, remove the skillet from the heat and slide it into top half of the oven. Cook until the center of the frittata is set, about 12 to 15 minutes. Remove from the oven and let cool 10 minutes. Slide the spatula around the edges of the pan, working underneath the frittata a bit. Shake the pan to loosen the bottom and gently slide onto a serving platter. Slice into 12 wedges, garnish with basil leaves and serve.
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
SUMMER FRITTATA WITH FRESH HERBS
I love my herb garden! This is a super quick dinner that is delicious! Serve with crusty bread and a side salad.....summer has never tasted so good! Adapted from chef Anne Quatrano of Atlanta's Bacchanalia.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°.
- Saute garlic in olive oil over moderate heat in a small saucepan until soft and golden, 7 minutes; discard the garlic. In a heat resistant dish or pie pan, toss diced bread with 1 tablespoon of garlic oil. Bake for 6 minutes, or until crisp. Leave the oven on.
- Whisk eggs with Parmesan, cream, chives and tarragon in a medium sized bowl; season with salt and pepper. Whisk in 1/4 cup of the garlic oil.
- In a 10-inch nonstick ovenproof skillet, heat the remaining garlic oil until shimmering. If using a cast iron pan, make sure it is coated well with oil.
- Whisk the eggs again and add to skillet. Cook without stirring for 1 minute, until just set around the edge. Lift the edges of the fritatta with a spatula and tilt the pan so the uncooked egg can seep underneath. Continue until the eggs are mostly set, 3 minutes.
- Spoon the ricotta in small dollops over the frittata; season with salt and pepper. Sprinkle with the croutons.
- Bake for 4 minutes, until fluffy and set. Slide onto a large plate, cut into wedges and serve.
Nutrition Facts : Calories 599.4, Fat 51.2, SaturatedFat 15.4, Cholesterol 471.6, Sodium 484.9, Carbohydrate 13.2, Fiber 0.6, Sugar 1.8, Protein 21.9
BELL PEPPER AND CHEDDAR FRITTATA
Categories Egg Potato Breakfast Brunch Broil Sauté Cheddar Bell Pepper Oregano Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
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.
SWEET BELL PEPPER AND FRESH HERB FRITTATA
The fresh basil in this easy dish really makes the flavors of the vegetables come out. Adapted from the Wild Rose Herbal Detox Cookbook.
Provided by ALISSA ROCKS
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Slice peeled potato into 1/4 slices and form single layer on the bottom of an 8x8" glass pan sprayed with Pam.
- Saute onions over med heat until soft, add diced pepper and continue for 1-2 minutes more. Then gently fold in spinach until wilted.
- Spread onion mixture evenly over potatoes.
- Sprinkle fresh herbs evenly over top of onion mixture.
- Mix Egg Beaters, salt, pepper and milk together and gently pour into baking dish making sure it is evenly distributed. Sprinkle with paprika and hot red pepper flakes if using.
- Bake for 30-40 minutes. Eggs should be set in middle.
- I divide this into 4 servings with each being about 200 calories and very low in fat. Also works great if you just use Eggbeaters without the milk, just use more of them.
- Can also be served with a salad for a lite lunch or dinner.
Nutrition Facts : Calories 166.2, Fat 5, SaturatedFat 0.7, Sodium 496.3, Carbohydrate 26.5, Fiber 4.9, Sugar 4.4, Protein 6.2
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