Sweetbellpepperandfreshherbfrittata Recipes

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ONION & HERB FRITTATA



Onion & Herb Frittata image

Make and share this Onion & Herb Frittata recipe from Food.com.

Provided by ElleFirebrand

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 yellow onion
1 red onion
3 tablespoons olive oil
1/2 cup fresh parsley, finely chopped
1/3 cup chives, snipped
2 teaspoons fresh basil leaves, torn
6 eggs
salt and pepper, to taste

Steps:

  • Peel and coarsely chop onions. Heath the olive oil in a skillet and saute the onions until slightly golden. Add the parsley, chives and basil, saute a few minutes more, stirring often.
  • Beat the eggs lightly with salt and pepper.
  • Stir the onions and herbs one more time, then distribute evenly in the skillet. Lower the heat as much as possible and cook until the eggs are barely firm on top, 10-15 minutes on very low heat.
  • Turn a large plate upside down over the skillet like a lid and overturn the skillet quickly, dropping the frittata onto the plate. Slide the frittata back into the skillet and brown the other side for a few minutes.
  • Turn the frittata onto a serving plate and cut into wedges just before serving. It may be eaten hot, cool or at room temperature.

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

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

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

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