Zucchini Red Pepper Leek Frittata Recipes
BELL PEPPER AND ZUCCHINI FRITTATA
Make and share this Bell Pepper and Zucchini Frittata recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a 9-inch non-stick skillet cook the onion, the zucchini, and the peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, for 10 minutes, or until the vegetables are tender.
- In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the parsley (or cilantro), add the vegetable mixture, and stir the mixture until it is combined well.
- In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the egg mixture, distributing the vegetables evenly, and cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft.
- Sprinkle the remaining 1/3 cup Parmesan over the top.
- (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the cheese is golden, let it cool in the skillet for 5 minutes, and run a knife around the edge.
- Slide the frittata onto a serving plate, cut it into wedges, and serve it warm or at room temperature.
- Enjoy!
ZUCCHINI, RED PEPPER & LEEK FRITTATA
Make and share this Zucchini, Red Pepper & Leek Frittata recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Steam or microwave the vegetables together until tender, each will cook at the same approximate rate.
- Set aside.
- Preheat oven to 350 degrees.
- Spray a light coat of oil on a heavy ovenproof skillet.
- On medium heat, heat oil, and add half of the egg substitute.
- Sprinkle it with half the thyme and half the black pepper.
- Let it cook for a few seconds, until it begins to bubble, and then use a spatula to pull the sides in and spread the uncooked egg over the bottom of the pan, as if cooking an omelet.
- When this is nearly cooked, add steamed vegetables to pan.
- Evenly pour in the remaining half of the egg substitute, and sprinkle on the remaining thyme and black pepper.
- Bake for 35 to 40 minutes, until egg is firm.
- Serve.
Nutrition Facts : Calories 141.7, Fat 4.5, SaturatedFat 0.9, Cholesterol 1.2, Sodium 236.2, Carbohydrate 8.9, Fiber 2.1, Sugar 4.5, Protein 16.8
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