FRITTATA WITH RED PEPPERS AND PEAS
This is one of the best destinations I can think of for frozen peas, and reason enough to have a bag on hand in your freezer at all times. Red peppers keep very well in the refrigerator, and you can also use jarred red peppers for this if you don't have a fresh one on hand. The frittata looks beautiful on a buffet.
Provided by Martha Rose Shulman
Categories brunch, dinner, easy, lunch, weekday, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat one tablespoon of the olive oil in a 12-inch nonstick frying pan over medium heat and add the scallions and red pepper*. Cook, stirring often, until the scallions are tender and the red pepper beginning to soften. Add the garlic, salt (about 1/2 teaspoon), and a few twists of the pepper mill, and continue to cook until the pepper is tender, another 3 to 5 minutes. Stir often. Remove from the heat and scrape into a bowl. Rinse and dry the pan.
- Beat the eggs in a large bowl. Stir in 1/2 teaspoon salt, some freshly ground pepper, the milk, peas, parsley, and the cooked scallions and red pepper.
- Heat the remaining olive oil over medium-high heat in the 12-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes. From time to time remove the lid and loosen the bottom of the frittata with a wooden spatula, tilting the pan, so that the bottom doesn't burn. It will however turn a deep golden brown. The eggs should be just about set; cook a few minutes longer if they're not. Meanwhile, light the broiler.
- Finish the frittata under the broiler for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve warm, at room temperature, or cold.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 454 milligrams, Sugar 4 grams, TransFat 0 grams
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Md Aliakbur
[email protected]This frittata was a great way to start my day. It was light and fluffy, and the vegetables gave it a nice crunch.
Alice Motlomelo
[email protected]I thought this frittata was a little too salty. I think I would have liked it more if I had used less salt.
Bradford “Brad” Shedrick
[email protected]This frittata was a great way to use up some leftover ham. I had some ham that was about to go bad, so I threw it in the frittata and it turned out great!
Darius 123
[email protected]I made this frittata for a potluck and it was a huge hit! Everyone loved it.
Ab mutalib Solangi
[email protected]This frittata was a great way to get my kids to eat their vegetables. They loved the red peppers and peas.
Yaseen Birohi
[email protected]I thought this frittata was a little too oily. I think I would have liked it more if I had used less olive oil.
roro army
[email protected]This frittata was a great way to use up some leftover cheese. I had some cheddar cheese that was about to go bad, so I threw it in the frittata and it turned out great!
Ugochukwu Goodnews Juongwa
[email protected]I loved the addition of red peppers and peas to this frittata. It gave it a nice pop of color and flavor.
dew tare
[email protected]This frittata was a great make-ahead breakfast. I made it the night before and then just reheated it in the morning. It was a quick and easy way to get a healthy breakfast.
Trump Vidar
[email protected]I'm not a big fan of frittatas, but this one was pretty good. The vegetables were cooked perfectly and the eggs were fluffy.
Isaac Tsekere
[email protected]This frittata was a disappointment. The eggs were overcooked and the vegetables were mushy. I would not recommend this recipe.
Hayley Jeffers
[email protected]I thought this frittata was just okay. It was a little bland for my taste. I think I would have liked it more if I had added some more seasoning.
Nadia Clayton
[email protected]This frittata was a great way to use up some leftover vegetables. I had some red peppers and peas that were about to go bad, so I threw them in the frittata and it turned out great!
Nita Rai
[email protected]I loved this frittata! It was so easy to make and it tasted amazing. I especially loved the combination of red peppers and peas.
AZHAR UDDIN
[email protected]This was my first time making a frittata and it turned out great! I followed the recipe exactly and it was perfect. I will definitely be making this again.
Finley Hender
[email protected]I made this frittata for brunch and it was a hit! Everyone loved it. The flavors were amazing and it was so easy to make.
Cantora Ac√°cia Vieira
[email protected]This frittata was absolutely delicious! The combination of red peppers, peas, and cheese was perfect, and the eggs were cooked to perfection. I will definitely be making this again.