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.
ROASTED RED PEPPER FRITTATA
Categories Egg Tomato Breakfast Brunch Broil Vegetarian Quick & Easy Lunch Parmesan Basil Bell Pepper Fall Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Broil bell peppers on a broiler pan 5 inches from heat, turning occasionally, until skins are blackened, about 15 minutes. Transfer to a bowl and let stand, covered, until cooled slightly, 10 minutes. Peel peppers, discarding stems, then cut lengthwise into 1/4-inch strips.
- Whisk together eggs, milk, cheese, garlic, salt, and black pepper in a large bowl, then stir in tomatoes and basil.
- Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Pour in egg mixture and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath, 3 minutes. Reduce heat to low and cook, covered, until underside is golden, about 5 minutes more. Slide onto a plate, then arrange bell peppers over top in a wheel-spoke pattern.
- Invert skillet over plate and (wearing oven mitts) flip frittata over into skillet. Drizzle remaining oil around edge of frittata and shake to help distribute underneath. Cook, covered, over moderately low heat until underside is golden and frittata is cooked through, about 5 minutes. Invert a large clean plate over skillet and (wearing oven mitts) flip frittata onto plate. Sprinkle with parsley and cut into 6 wedges.
FRITTATA WITH HAM AND ROASTED PEPPER
Make and share this Frittata With Ham and Roasted Pepper recipe from Food.com.
Provided by Boomette
Categories Ham
Time 37m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, with a whisk, whisk eggs, milk and Dijon mustard. Add croutons, ham and half the cheese, half bell peppers and half green onions. Pour the mixture of eggs in a greased pie plate of 9 inches or an 8 inches greased square pan. Sprinkle with remaining cheese, bell pepper and green onion.
- Cook in a preheated oven of 350 F for about 20 minutes or until the frittata is golden and the eggs are set. Keep cooking under the preheated grill for about 2 minutes or until frittata is golden and is lightly puffed. Put the pan on a rack and let cool for 5 minutes. Use a spatula to loosen the edges from the pan and cut in wedges.
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
RICOTTA AND ROASTED RED PEPPER FRITTATA
"Calabrians sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent and the freedom to eat meat again, according to Rosetta Costantino, the author's friend." This looks so very pretty and is not that hard to make! Would be awesome with some turkey bacon, a fresh fruit salad of melons, berries & kiwi fruit, some sort of muffin and if so inclined a Bloody Mary! Saveur Magazine - Issue #113
Provided by Manami
Categories Breakfast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Arrange a rack in the middle of the oven and heat to 425°F
- In a large bowl, whisk together 1/4 cup of the pecorino, parsley, 1/2 teaspoons of the salt, oregano, and eggs and season with black pepper & red pepper flakes (if using); set egg mixture aside.
- Heat the oil in a 10" nonstick ovenproof skillet over medium-high heat; add the remaining salt, onions, and potatoes and cook, stirring occasionally, until lightly browned and soft, about 20 minutes.
- Remove skillet from heat.
- Add the egg mixture to the skillet and stir to distribute the onions & scallions and potatoes evenly.
- Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino.
- Bake until lightly browned and the center is set, about 15 minutes.
- Run a rubber spatula around the edges of the frittata to loosen it.
- Slide the frittata onto a serving plate; season with more black pepper, if you like.
- Enjoy!
Nutrition Facts : Calories 369, Fat 28.2, SaturatedFat 9.6, Cholesterol 454.4, Sodium 848.7, Carbohydrate 8.6, Fiber 1.4, Sugar 3.8, Protein 20.2
More about "roasted red pepper frittata recipes"
ROASTED PEPPER AND RED ONION FRITTATA RECIPE
From deliciousmagazine.co.uk
5/5 (2)Category Frittata RecipesCuisine British RecipesCalories 360 per serving
- Heat the oil in a 20cm non-stick, ovenproof frying pan, then gently fry the onion wedges for 5-6 minutes until softened but holding their shape.
- Slice the peppers into strips, then add to the onion along with the spring onions. Fry for 2 minutes more.
- Preheat the grill to high. Beat the eggs with the cream, season well, then pour over the vegetables. Scatter with the feta and cook over a medium-low heat for 5 minutes until almost set. Transfer to the grill and cook until the top is golden and puffed. Serve with a green salad and crusty bread.
ROASTED RED PEPPER AND FETA FRITTATA - BUDGET BYTES
From budgetbytes.com
4.8/5 (17)Total Time 45 minsServings 4-6Calories 230 per serving
- Preheat the oven to 350ºF. Mince the garlic and add it to a 10-inch oven safe skillet, along with the cooking oil. Sauté over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant. Fill the skillet with fresh spinach (about 3-4 cups packed) and continue to sauté until it has wilted (1-2 minutes).
- Remove the peppers from the jar and slice them into thin strips. Add the sliced peppers to the skillet and sauté for 1-2 minutes more. Season the vegetables with salt, pepper, and a pinch of red pepper flakes if desired. Remove from the heat and crumble the feta over top.
- Whisk together the eggs and milk, adding a pinch of salt and pepper. Pour the eggs over the vegetables in the skillet, then transfer the skillet to the fully preheated oven.
- Bake the frittata for 20-25 minutes, or until the center is puffed and the top is light golden brown. If more browning is desired, place the frittata under the broiler for 1-2 minutes. This will quickly brown the top without over cooking the egg inside. Slice into 6-8 pieces and serve (1-2 pieces per person depending on size and appetite).
ROASTED RED PEPPER FRITTATA RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (13)Author Kelly MarianiServings 8Estimated Reading Time 6 mins
- Preheat oven to 400°. Place bell peppers on a rimmed baking sheet, drizzle with oil, and turn to coat. Season with salt. Roast peppers, turning every 5 minutes, until softened and skins look wrinkly and lightly blistered, 20–25 minutes. Let cool slightly. Peel and remove seeds from bell peppers, then cut flesh into ½"-thick slices. (You should have about 1 cup.)
- Meanwhile, toss together onion and potatoes in an 8" cast-iron skillet; season with salt. Cover with 1¼ cups oil and set over medium heat. Bring to a gentle simmer, about 3 minutes, and cook, stirring occasionally with a wooden spoon and scraping the bottom of the pan to minimize sticking, reducing heat if needed, until there is no crunch left to the onion (do not let it take on any color) and the potatoes are tender, 25–30 minutes. Taste a piece of potato and onion to check. Some of the mixture may stick to the pan, and some of the potatoes may break into smaller pieces toward the end of cooking—both of these things are okay. Transfer to a medium bowl; let cool until warm, 8–10 minutes. Stir in roasted peppers.
- Clean skillet and place in oven to heat. Whisk eggs in a medium bowl until no streaks remain; season with salt. Using a slotted spoon or tongs, lift vegetables out of the oil and add to eggs (this is best done while they are still warm). Set onion-potato oil aside.
- Transfer skillet to stovetop and continue to heat over high until ripping hot, about 5 minutes. Add 3 Tbsp. reserved onion-potato oil to pan, then pour in egg mixture. Cook, using a heatproof rubber spatula or wooden spoon to pull egg mixture from the outer edges into the center, allowing uncooked egg to flow underneath and dragging the hotter, more-set egg from the edges into the center. This will help frittata cook evenly. Transfer skillet back to the oven and bake the frittata until browned and set, 10–14 minutes. Let frittata cool in pan 5–10 minutes, then invert onto a platter and cut into wedges to serve.
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