Best 2 Red Bell Pepper Frittata Recipes

Indulge in a culinary journey with our versatile Red Bell Pepper Frittata, a delectable dish that tantalizes taste buds with its vibrant colors and irresistible flavors. As a delightful egg dish, this frittata showcases the culinary prowess of Chef Alice Medrich, renowned for her expertise in creating mouthwatering recipes. With three variations to choose from, this recipe caters to diverse preferences and dietary needs. The classic Red Bell Pepper Frittata bursts with the natural sweetness of bell peppers, while the Spinach and Feta Frittata adds a touch of Mediterranean flair with its vibrant greens and tangy cheese. For a protein-packed option, the Ham and Cheese Frittata delivers a hearty combination of savory flavors. Each variation promises a unique culinary experience, ensuring that every bite is a celebration of culinary excellence.

Check out the recipes below so you can choose the best recipe for yourself!

CALIFORNIA ASPARAGUS FRITTATA WITH RED BELL PEPPER AND FETA

California Asparagus Frittata With Red Bell Pepper and Feta image

Courtesy California Asparagus Commission. I haven't tried this as yet but it sounded fantastic and refreshing!

Provided by Manami

Categories Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb fresh asparagus, trimmed
salt, to taste
2 tablespoons fresh Italian parsley, chopped
2 tablespoons water
1/4 teaspoon fresh ground black pepper
10 eggs, beaten
1/4 lb feta cheese, crumbled
1/2 red bell pepper, julienned
2 tablespoons olive oil
1 tablespoon unsalted butter or 1 tablespoon unsalted margarine, cut in bits, at room temperature
1/2 cup onion, chopped
6 lemon wedges, for garnish
6 sprigs Italian parsley or 6 sprigs chives, for garnish

Steps:

Preheat the oven to 350ºF.
To blanch asparagus, in a large frying pan, bring approximately 3 inch of water to a boil.
Stir in 1 Tbs. salt.
Add asparagus; arrange in one layer.
Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness.
Drain on paper towel; cool. (Recipe can be made ahead to this point. Refrigerate cooled asparagus until ready to continue.).
To prepare egg mixture, whisk parsley, water, 1/4 teaspoons salt, and pepper into egg; stir in cheese; reserve.
To cook frittata, reserving one whole per serving, cut remaining asparagus at an angle into 1 inch pieces; reserve.
In a heavy (or non-stick) oven-proof, 12 inch frying pan (with a cover) sauté bell pepper in olive oil until barely tender-crisp, about 5 minutes.
Stir butter into pan.
Stir in onion and reserved asparagus pieces; sauté for 1 minute.
Pour egg mixture into pan, quickly stirring gently without scraping the bottom of the pan to distribute vegetables.
Bake on the middle rack of oven, covered, for 10 minutes.
Remove cover; bake until edges are browned, eggs are set, and center is just form to the touch, about 10 minutes.
Let frittata rest 5 minutes.
Loosen the sides and bottom of frittata with a narrow, flexible spatula, then carefully cover pan (which will still be hot) with a large, warmed serving platter.
Protecting your hands with potholders, flip frying pan over onto platter.
Alternatively, serve frittata in the pan,
Cut frittata into wedges; garnish each with the reserved asparagus spears, lemon wedges (to squeeze into frittata), and sprigs of parsley or chives.

Nutrition Facts : Calories 256.5, Fat 18.9, SaturatedFat 7.3, Cholesterol 374.5, Sodium 332.5, Carbohydrate 8, Fiber 2.7, Sugar 3.9, Protein 15.3

RED BELL PEPPER FRITTATA

Red Bell Pepper Frittata image

Cooking Light. JANUARY 2004 Cooked couscous makes this meatless entrée more filling. Substitute 1 cup leftover cooked orzo, spaghetti, or vermicelli, if you prefer.

Provided by dicentra

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup water
1/3 cup uncooked couscous
1 tablespoon water
3/4 teaspoon salt
1/4 teaspoon black pepper
4 large egg whites
3 large eggs
cooking spray
2 cups red bell peppers, strips
1 cup thinly vertically sliced onion
2 garlic cloves, minced
1 1/2 ounces shredded manchego cheese or 1 1/2 ounces monterey jack cheese

Steps:

Preheat oven to 350°.
Bring 1/2 cup water to boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
Combine 1 tablespoon water, salt, black pepper, egg whites, and eggs in a medium bowl, stirring with a whisk.
Heat a 10-inch ovenproof nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 5 minutes.
Stir in couscous and egg mixture; cook over medium heat 5 minutes or until almost set.
Sprinkle with cheese. Bake at 350° for 10 minutes or until set. Let stand 5 minutes before serving.

Nutrition Facts : Calories 166.6, Fat 4, SaturatedFat 1.2, Cholesterol 139.5, Sodium 551.3, Carbohydrate 20.5, Fiber 3, Sugar 5.2, Protein 11.4

Tips:

Use ripe red bell peppers. They are sweeter and have a more intense flavor than green or yellow peppers.
Roast the red bell peppers before adding them to the frittata. Roasting brings out their sweetness and flavor.
Use a variety of cheeses. This will give the frittata a more complex flavor and texture.
Don't overcook the frittata. It should be cooked through, but still slightly runny in the center.
Serve the frittata immediately. It is best when it is hot and fresh out of the oven.

Conclusion:

This red bell pepper frittata is a delicious and easy-to-make breakfast or brunch dish. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!