Frittata With Red Peppers And Peas Recipes

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FRITTATA WITH RED PEPPERS AND PEAS



Frittata With Red Peppers and Peas image

This is one of the best destinations I can think of for frozen peas, and reason enough to have a bag on hand in your freezer at all times. Red peppers keep very well in the refrigerator, and you can also use jarred red peppers for this if you don't have a fresh one on hand. The frittata looks beautiful on a buffet.

Provided by Martha Rose Shulman

Categories     brunch, dinner, easy, lunch, weekday, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
2 bunches scallions, trimmed and cut in thin slices
1 large red bell pepper, seeded and diced
1 to 2 plump garlic cloves (to taste), minced
Salt and freshly ground pepper
1 cup frozen peas, thawed (you can do this by covering with boiling water for 10 minutes, then draining)
10 large or extra-large eggs
3 tablespoons low-fat milk
2 tablespoons minced flat-leaf parsley

Steps:

  • Heat one tablespoon of the olive oil in a 12-inch nonstick frying pan over medium heat and add the scallions and red pepper*. Cook, stirring often, until the scallions are tender and the red pepper beginning to soften. Add the garlic, salt (about 1/2 teaspoon), and a few twists of the pepper mill, and continue to cook until the pepper is tender, another 3 to 5 minutes. Stir often. Remove from the heat and scrape into a bowl. Rinse and dry the pan.
  • Beat the eggs in a large bowl. Stir in 1/2 teaspoon salt, some freshly ground pepper, the milk, peas, parsley, and the cooked scallions and red pepper.
  • Heat the remaining olive oil over medium-high heat in the 12-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  • Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes. From time to time remove the lid and loosen the bottom of the frittata with a wooden spatula, tilting the pan, so that the bottom doesn't burn. It will however turn a deep golden brown. The eggs should be just about set; cook a few minutes longer if they're not. Meanwhile, light the broiler.
  • Finish the frittata under the broiler for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve warm, at room temperature, or cold.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 454 milligrams, Sugar 4 grams, TransFat 0 grams

COLORFUL PEPPER FRITTATA



Colorful Pepper Frittata image

Our taste testers loved this fluffy breakfast packed with three kinds of bright sweet peppers and minced fresh basil. It's filling and tasty, full of fresh flavors to start the day. -Jessie Apfe, Berkeley, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 13

4 large eggs
8 large egg whites
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1/4 cup minced fresh basil
2 teaspoons canola oil
1 large onion, chopped
2 cups chopped sweet red peppers
1 cup chopped sweet yellow pepper
1 cup chopped sweet orange pepper
3 garlic cloves, minced
2 tablespoons shredded Parmesan cheese

Steps:

  • Preheat oven to 350°. Whisk together first four ingredients. Stir in mozzarella cheese and basil., In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Add peppers; cook and stir until tender, 3-4 minutes. Stir in garlic; cook 1 minute. , Pour in egg mixture; remove from heat. Sprinkle with Parmesan cheese. Bake, uncovered, until eggs are completely set, 20-25 minutes. Let stand 5 minutes. Cut into wedges.

Nutrition Facts : Calories 188 calories, Fat 9g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 672mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

FRITTATA WITH RED PEPPERS & PEAS



Frittata with Red Peppers & Peas image

This Frittata with Red Peppers & Peas is ideal for a brunch menu. Or lunch menu. Or dinnertime. It's perfect at any time, really, except maybe dessert.

Provided by My Food and Family

Categories     Dairy

Time 35m

Yield 10 servings

Number Of Ingredients 9

1/4 cup KRAFT Zesty Italian Dressing, divided
12 green onions, thinly sliced
1 large red pepper, chopped
2 cloves garlic, minced
10 eggs
1/4 cup milk
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1 cup frozen peas
2 Tbsp. chopped fresh parsley

Steps:

  • Heat 2 Tbsp. dressing in large ovenproof skillet on medium heat. Add onions and peppers; cook and stir 5 min. or until peppers are crisp-tender, adding garlic for the last minute.
  • Whisk eggs and milk in large bowl until blended. Stir in onion mixture, cheese, peas and parsley. Heat remaining dressing on medium-high heat in same skillet. Add egg mixture; cook 4 min. or until partially set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Cover; cook on low heat 10 min. or until center is set. Meanwhile, heat broiler.
  • Broil frittata, 4 inches from heat, 2 to 3 min. or until golden brown. Run knife around edge of pan to loosen frittata. Let stand 10 min. Carefully slide onto serving platter. Cut into wedges to serve.

Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

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