ROASTED RED PEPPER FRITTATA
Categories Egg Tomato Breakfast Brunch Broil Vegetarian Quick & Easy Lunch Parmesan Basil Bell Pepper Fall Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Broil bell peppers on a broiler pan 5 inches from heat, turning occasionally, until skins are blackened, about 15 minutes. Transfer to a bowl and let stand, covered, until cooled slightly, 10 minutes. Peel peppers, discarding stems, then cut lengthwise into 1/4-inch strips.
- Whisk together eggs, milk, cheese, garlic, salt, and black pepper in a large bowl, then stir in tomatoes and basil.
- Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Pour in egg mixture and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath, 3 minutes. Reduce heat to low and cook, covered, until underside is golden, about 5 minutes more. Slide onto a plate, then arrange bell peppers over top in a wheel-spoke pattern.
- Invert skillet over plate and (wearing oven mitts) flip frittata over into skillet. Drizzle remaining oil around edge of frittata and shake to help distribute underneath. Cook, covered, over moderately low heat until underside is golden and frittata is cooked through, about 5 minutes. Invert a large clean plate over skillet and (wearing oven mitts) flip frittata onto plate. Sprinkle with parsley and cut into 6 wedges.
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Shanique Paul
[email protected]This frittata is the perfect make-ahead breakfast. I usually make it on the weekend and then reheat it during the week.
Gary Hougel
[email protected]I'm allergic to eggs, so I made this frittata with tofu instead. It turned out great!
Evangeline Ikwuagwu
[email protected]This recipe is a bit bland for my taste. I would add more salt and pepper next time.
Taylor Grey
[email protected]I followed the recipe exactly, but my frittata didn't turn out as fluffy as I expected. I'm not sure what I did wrong.
Toheed Gafoor
[email protected]I'm not a huge fan of goat cheese, so I used feta instead. The frittata was still very good.
Fazu bahi
[email protected]This frittata is so versatile. I've made it with different types of cheese, vegetables, and herbs, and it's always delicious.
Farah Syed
[email protected]I love that this frittata is a great way to use up leftover roasted red peppers. It's also a delicious and healthy breakfast option.
Nirmala Panthi
[email protected]This recipe was easy to follow and the frittata turned out perfectly. I will definitely be making it again.
Mutegeki Fortunate
[email protected]I made this frittata for brunch and it was a crowd-pleaser. Everyone loved the rich flavor and the crispy edges.
ojukwu Somto
[email protected]This roasted red pepper frittata was a hit with my family! The combination of sweet peppers, tangy goat cheese, and fluffy eggs was delicious.