Lentil And Red Pepper Frittata Recipes

POTATO AND RED PEPPER FRITTATA

Steps:

• Preheat oven to 400°F.
• In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.
• Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
• Transfer to a bowl and set aside.
• Heat remaining 2 teaspoons of olive oil in the skillet.
• Add potatoes; season generously with salt and pepper.
• Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. See 'note' in description above.
• Transfer potatoes to the bowl with the onions and peppers and toss to combine.
• Return mixture to skillet (add more oil if necessary).
• Flatten mixture with a a metal spatula.
• In a large bowl, beat eggs with 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Pour over potato mixture; tilt pan to distribute evenly.
• Bake until set, 15 to 20 minutes.
• Cut into wedges and serve.

LENTIL AND RED PEPPER FRITTATA

Steps:

• Add lentils to a large saucepan of salted water and bring water to a boil. Cook lentils at a bare simmer until tender, about 15 to 20 minutes.
• While lentils are cooking, in a large skillet cook bell peppers and garlic in butter over moderate heat, stirring, until peppers are softened. Remove skillet from heat and stir in lentils, drained well, and salt and pepper to taste.
• Preheat oven to 375°F.
• In a large bowl whisk together eggs and parsley. Spread lentil mixture in a buttered 6- by 8-cup gratin dish and pour egg mixture over it. Shake dish gently to distribute eggs evenly and top with Gruyère. Bake frittata in middle of oven until puffed, golden, and just set in middle, about 30 to 35 minutes.
• Serve hot or at room temperature, cut into wedges.