Bell Pepper And Kale Frittata Recipe By Tasty

KALE AND PEPPER FRITTATA

Steps:

• Pre-heat grill on medium, shelf in upper position, but not too close to the heat.
• Break the eggs into a bowl, add the yogurt and beat together well, then season with salt and pepper.
• Heat the oil in a shallow pan.
• Add the spring onions and peppers, sauté for about 5 minutes until soft.
• Add the kale, sauté everything for a further 2 minutes.
• Pour the egg mixture into the pan and distribute it around to cover all the vegetables.
• Cook the frittata without stirring until the bottom is firm and light brown. Do not allow to burn.
• Remove the pan from the heat and sprinkle the parmesan cheese over the top.
• Place the pan under the grill for 4 - 5 minutes until the frittata is golden brown.
• Garnish with the parsley and then serve.

EASY KALE, RED PEPPER AND FETA FRITTATA

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.

RUSTIC VEGETABLE FRITTATA

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.

BELL PEPPER FRITTATA

Steps:

• Sauté garlic, onion and peppers in 1 T olive oil in a large skillet until tender. Drain and pat dry; set aside.
• Sauté squash and zucchini in 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
• Sauté mushrooms in remaining 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
• Whisk together eggs and next 3 ingredients in a large bowl; stir in sautéed vegetables, half of bread cubes, and remaining ingredients.
• Press remaining bread cubes in bottom of a lightly greased 10-inch springform pan and place on a baking sheet (to catch any liquid that leaks). Pour vegetable mixture into pan.
• Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm.

BELL PEPPER FRITTATA

Steps:

• Preheat oven broiler to medium-high heat. In a medium bowl mix eggs, milk, salt, pepper, butter until well blended; stir in diced peppers. Cook in a 12-inch ovenproof, non-stick skillet over medium heat until edges are set and eggs begin to cook through, approximately 5 minutes. Sprinkle shredded mozzarella cheese over eggs and remove from stove; heat under broiler until cheese is melted and eggs are set (1-2 minutes). Cool for 10 minutes before serving.