Sweet Bell Pepper And Fresh Herb Frittata Recipes

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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

FRESH HERB FRITTATA



Fresh Herb Frittata image

A very easy way to make breakfast, brunch, or supper for eight. This is wonderful with herbs picked right out of your garden.

Provided by PainterCook

Categories     Breakfast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

8 eggs
2 tablespoons water
1 cup shredded colby-monterey jack cheese, divided
1/2 cup fresh herb, chopped (parsley,thyme leaves, cilantro, chives)
1/2 cup finely chopped red bell pepper
1/2 teaspoon fresh ground black pepper

Steps:

  • Whisk eggs and water in a bowl.
  • Add herbs, red bell pepper, black pepper, and 1/2 cup of the cheese. Mix together.
  • Spray a quiche dish with non-stick spray. Pour egg mixture into it.
  • Top with the remaining cheese and bake at 350 degrees for 30 minutes, until fluffed and golden.
  • Slice like pie and serve with more fresh herbs for sprinkling on top. Goes well with melon slices and strawberries.

Nutrition Facts : Calories 128.9, Fat 9.3, SaturatedFat 4.2, Cholesterol 224.1, Sodium 146, Carbohydrate 1.1, Fiber 0.2, Sugar 0.8, Protein 9.8

ROASTED RED PEPPER AND FRESH HERB FRITTATA



Roasted Red Pepper and Fresh Herb Frittata image

Provided by The Hearty Boys

Categories     main-dish

Time 45m

Yield 12 wedges

Number Of Ingredients 11

3 tablespoons olive oil
2 teaspoons salt
Generous pinch freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped chives
2 teaspoons chopped fresh basil leaves
2 teaspoons chopped fresh oregano leaves
12 eggs, beaten
1/2 cup sliced roasted red peppers
1/2 cup crumbled goat cheese
Fresh basil leaves, for garnish

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 FRITTATA



Bell Pepper Frittata image

Very colorful, beautiful and delicious treat for brunch or dinner. From Southern Living, earned their highest rating. This is not difficult but takes a little time because the vegetables are sautéed separately. I've also made this in a 13x9 pan, it's just not as pretty.

Provided by LonghornMama

Categories     Breakfast

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 15

3 garlic cloves, minced
1 large purple onion, sliced
2 red bell peppers, cut into thin strips
1 yellow bell pepper, cut into thin strips
3 tablespoons olive oil, divided
2 yellow squash, thinly sliced
2 zucchini, thinly sliced
1 (8 ounce) package fresh mushrooms, sliced
6 large eggs
1/4 cup whipping cream
2 1/2-3 teaspoons salt
2 teaspoons fresh ground pepper
8 slices sandwich bread, cubed
1 (8 ounce) package cream cheese, cubed
2 cups shredded swiss cheese

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.

Nutrition Facts : Calories 439.7, Fat 30, SaturatedFat 14.2, Cholesterol 205.8, Sodium 1065.7, Carbohydrate 25.5, Fiber 3.2, Sugar 7.6, Protein 18.7

POTATO AND RED PEPPER FRITTATA



Potato and Red Pepper Frittata image

This recipe is from Everyday Food. The original recipe calls for 2 teaspoons chopped fresh rosemary. I choose to omit it. Being onion lovers, I added a whole onion rather than 1/2 as the recipe stipulated. NOTE: It's okay if potatoes are not cooked evenly. Some will be browned; others only transparent. The original recipe suggests using an 8-inch skillet.

Provided by dojemi

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

3 teaspoons olive oil
1 medium onion, sliced thin
1 red bell pepper, sliced thin
2 potatoes, peeled and sliced thin
8 large eggs
1/2 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 278.3, Fat 13.5, SaturatedFat 3.6, Cholesterol 423, Sodium 438.6, Carbohydrate 24, Fiber 3.3, Sugar 4, Protein 15.3

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