Zucchini And Red Pepper Frittata Recipe With Cheddar Cheese And Parsley

Step 1 Preheat broiler to high. Step 2 Cut bell pepper in half lengthwise; discard seeds and membranes. Place, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap ­pepper in foil; let stand 15 minutes. Peel and slice. Step 3 Preheat oven to 350°. Step 4 Preheat the oven to 400 degrees. In a 12-inch, ovenproof, nonstick skillet, heat the oil and butter over medium-high heat (If you don't have a nonstick skillet that big, coat a heavy skillet with nonstick cooking spray). Add the onions, turn down the heat to medium-low and sauté them until they are nicely browned, about 10 minutes.

40 mins Jump to Recipe Save to List Save Recipe 10462 shares This post may contain affiliate links. Read my disclosure policy. Caramelized onions, sautéed red bell peppers and zucchini mixed with Parmesan creates a easy frittata perfect for breakfast, lunch or dinner! Caramelized Onion, Pepper, Zucchini Frittata First, preheat your oven to 350°F. Heat 3 tablespoons of olive oil in a a 10" oven-safe skillet over medium-high heat. Add ½ cup diced onions. Cook, stirring occasionally, until softened, about 5.

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Pretty easy, huh? VARIATIONS ON THIS RECIPE The variations on this frittata recipe are endless. Here are just a few suggestions: Sautee spinach, onion, and halved cherry tomatoes. Add in some goat cheese for a Mediterranean flair. Dice leftover ham, toss in a few blanched, sliced potatoes, and swiss cheese.

In a medium bowl, preferably one with a pour spout, whisk together the eggs, milk, salt, and pepper. Fold in about 3/4 cup of the cheese (cheddar for version #1/feta for version #2), reserving the rest for topping. Set aside. Heat olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat.

Ingredients: 2 teaspoons butter (or whatever butter substitute you prefer) ½ cup onion, sliced ½ cup red bell pepper, sliced 1 medium zucchini, sliced 2 small plum tomatoes, diced 1 tablespoon fresh basil, chopped 1 pinch fresh ground black pepper 4 eggs ½ cup 1% fat cottage cheese ¼ cup skim milk 1 ounce cheddar cheese, shredded Directions:

directions 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.

1 Preheat oven to 350ºF. 2 Lightly oil 10-inch-diameter baking dish. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add bread cubes and garlic. Saute until bread cubes are lightly toasted, about 2 minutes. Transfer bread cubes to small bowl. 3 Heat remaining 2 tablespoons oil in same skillet over medium heat.

Preheat the oven to 325°F. Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1 to 2 times to remove any excess moisture. In a 10-inch cast iron or ovenproof nonstick skillet, melt the butter over medium heat.

Instructions Heat oil in 10-inch nonstick skillet over medium heat. Add zucchini, bell pepper, and onion; cook, stirring frequently, for 2 minutes, or until zucchini is tender. Add sweet potato, basil, and salt. Increase heat to medium-high; cook, stirring frequently, for about 30 to 60 seconds, or until the moisture has evaporated.

This makes a huge frittata, so make certain to make this in a large skillet!

Ingredients With plenty of fresh ingredients and healthy vegetables, this is one egg dish that you won't mind serving to your family all the time. Here is what you'll need to make my frittata recipe: olive oil red onion fresh parsley frozen kale asparagus eggs almond milk Italian seasonings garlic powder salt and black pepper cherry tomatoes

Preheat the oven to 425 degrees. Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well.

In about 10 to 15 minutes, the veggies will have softened and caramelized in some parts, and you can add them mix them with the eggs, feta, and fresh herbs to make your frittata. I like to use an oven-safe pan or cast iron skillet, which will work on the stovetop and later in the oven to finish this oven baked frittata.

Preheat the oven to 400°F. Heat oil in a 9-inch cast-iron or ovenproof skillet over medium-high. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add zucchini, and cook, stirring often, until zucchini is tender and brown in spots, 8 to 10 minutes. Reserve 2 tablespoons cheese and set aside.

In large nonstick ovenproof skillet, heat oil over medium heat; cook onion, zucchini and garlic, stirring often, for 5 to 8 minutes or until softened. Step 2 Meanwhile, in large bowl, whisk together eggs, milk, salt and pepper; stir in red pepper and dill.

Over medium heat, reheat the skillet until the oil in the pan is hot. There should be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg and zucchini mixture into the pan. Without stirring, let the egg mixture cook for 2 to 3 minutes. Run a spatula along the edge of the frittata, separating the.

4. Add the chopped basil or parsley. Remove from the heat and stir in the remaining butter. 5. Meanwhile bring a large saucepan of salted water to the boil. 6. Add the fusilli to the pan and cook.

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