"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Friday, April 6, 2012

Red Pepper & Onion Frittata: Foodie Friday

frittata

Lets face it eggs are cheap right now, and who wants to make anything complicated for dinner with Easter two days away. Frittata: “Italian Omelette” is one of my favorite quick things to make for lunch or dinner. It is a great way to use up leftover vegetables. You really can put anything you want in it.

frittata close up

Frittatas are less about what’s inside and more about the technique of making them. So, feel free to experiment with your choice of ingredients; just follow my method of cooking and you will have a quick and healthy meal on the table in less than a half an hour.

Red Pepper and Onion Frittata
by Diane Balch
Prep time: 10 minutes Serves: 4
Ingredients:
2 tablespoons of extra-virgin olive oil
1 onion chopped
1 red pepper chopped
1 dash of Emerill Essenses or other Italian Seasoning
1 dozen eggs beaten
1 cup of Italian Blend Shredded Cheese or 1/4 cup of grated Parmesan cheese
* optional leftover potato sliced thin about 1/4 cup
Directions:
1) Pre-heat the oven to 350 degrees.
2) In a large cast iron skillet or other oven proof skillet heat the oil on medium-high heat.
3) Sauté the onions and red peppers until they are lightly brown. Season them while they are cooking with Italian Seasoning, salt and pepper. Add potatoes in to warm them up if you are including them.
4) Take the skillet off of the burner. Turn the heat down to medium-low. Make sure the skillet is not very hot when you return it to the heat.
5) Pour the eggs into the skillet after about 1 minute sprinkle the cheese around the frittata. Do not move the eggs. Let the frittata cook until the eggs begin to set about 3-5 minutes.
6) Put the skillet into the oven and cook the frittata for about 10 minutes until the center is firm.
Take the skillet out of the oven and let it cool for 2 minutes.
7) Loosen the sides with a spatula. Extend the spatula under the frittata as far as you can.
8) Put your serving dish (It should be a little larger than the frittata.) on top of the skillet face down. Holding the plate flip the skillet over and the frittata should fall into the serving dish. If it doesn’t just scrap it out. It will still taste good. (Next time you’ll want to make sure your skillet is well seasoned and cooled before you put the eggs into it.)
9) Cut the frittata like a pie and serve it with rustic bread and/or roasted potatoes and a side salad.
copyright 2012

frittataomeletteeggsred pepperItalian cookingItalian cheese 




From last week's linky Spotlight on:

Hezzi-D's Book's & Cooks


The combination of ingredients are so decadent and appetizing. My teenage son calls this "A Real Man's Meal."

Bourbon Glazed Bacon Pork Chops

and


Will Cook for Smiles


How could I not pick this dish it's my namesake. More importantly than that Lyuba simplifies, through her incredible instructions, a dish that could be a bit frightening to make.

Steak Diane


This recipe is shared with the linky parties click here:

Instructions for Foodie Friday linky:

1) Copy the Foodie Friday Button's html from this website's sidebar.

2) Paste this html to the html page of the recipe you want to link to Foodie Friday.

3) Copy the link to the recipes you want to add to Foodie Friday, not your homepage. You can         post up to 3 recipes that you have not shared before.

4) Click on "your next" on this page.

5) Past your link and type in the name of the recipe, not your name.

6) Choose how you want to download the photo.


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40 comments:

  1. Hi Diane,
    I am sharing my Lemon Coconut Cake for the party today. Thanks for hosting and have a wonderful week!
    Miz Helen

    ReplyDelete
    Replies
    1. Happy Easter to you... you are always a pleasure, and such wonderful recipes.. thanks.

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  2. Thanks for inviting me over! I shared my cabbage roll recipe. Have a wonderful weekend. Diane

    ReplyDelete
    Replies
    1. Excellent, thanks I wanted to try your recipe. I can't believe stuffed cabbage has been out of my radar for so long.

      Delete
  3. Love that fritatta! Great idea for this weekend! Thanks for stopping by my blog and commenting on my cornbread! I've linked it up. Have a marvelous Easter weekend!

    ReplyDelete
    Replies
    1. I'm glad we've connected. My kids are bakers and big cornbread fans. Hope to see you back next Friday.

      Delete
  4. Thanks for inviting me to your link party! You have a great looking page!

    ReplyDelete
    Replies
    1. Thanks so much. Your blog is excellent too. Glad I found you.

      Delete
  5. Thanks for inviting me! I'll try to come over every week and link up!

    ReplyDelete
    Replies
    1. Look forward to more of your recipes. Thanks again for stopping by.

      Delete
  6. Hi Diane, whatever you did, it did the trick. I was able to visit here and link up! Thanks again for stopping by and for inviting me. I am happy to get to know you. xo

    ReplyDelete
    Replies
    1. I'm sorry linking up was so much trouble, but I am so glad that you alerted me to a potential problem.

      Delete
  7. Hi and thanks for the invite! I've posted my White Bean & Zucchini Pasta. That frittata looks mighty delish.

    ReplyDelete
    Replies
    1. I can't tell you the need I have for zucchini dishes come summertime. They grow like weeds in our garden. White beans are one of my favorites to cook with... I mix them with escarole and spinach a lot. I don't know why I never thought of zucchini. Thanks.

      Delete
  8. Thanks Diane, for inviting me to link up. What a great line up of recipes! I'm sharing my Split Pea and Spinach Stew and Italian Chicken and Sausage Casserole. Have a wonderful Easter!

    ReplyDelete
    Replies
    1. Both great looking recipes. I hope you will be a regular contributor. Thanks.

      Delete
  9. Hi Diane, thanks so much for visiting my blog earlier and also to your invitation. I'm most honoured. Looking forward to sharing. Happy foodie friday, everyone! & have a great weekend.
    Blessings, Kristy

    ReplyDelete
  10. Thanks for inviting me to your party and thanks for hosting!! I am newly following!

    ReplyDelete
    Replies
    1. You are very welcome. I love your recipe. Hope to see you back next week.

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  11. I love red pepper, this looks delicious! Thanks so much for sharing at Mix it up Monday :)

    ReplyDelete
    Replies
    1. You are very welcome. I hope to see you at my foodie friday linky.

      Delete
  12. Wow, your Frittata looks wonderful. I love egg dishes, for breakfast or dinner. Visiting from over at Stone Gable's linky. I just noticed you have a linky too! I may have to link up soon.

    ReplyDelete
    Replies
    1. Eggs are terrific and so easy to cook with. Glad you found my site. Can't wait to see you you share with us this Friday.

      Delete
  13. Replies
    1. It probably would be good with a little pancetta in it too.

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  14. You can't go wrong with a frittata! YUM!

    ReplyDelete
  15. CONGRATULATIONS!!! Your recipe is being featured today on Menu and Party Idea Round Up at Cast Party Wednesday #36!
    http://www.ladybehindthecurtain.com/?p=27410
    Please go grab a "featured" button.
    http://www.ladybehindthecurtain.com/?page_id=1844
    Thank you for sharing your delicious recipe with us at Cast Party Wednesday #36! ---Sheryl---

    ReplyDelete
  16. Well, that frittata looks so good that I must go find myself some supper right now, lol. Thanks so much for sharing at our party this week.

    ReplyDelete
    Replies
    1. Thanks so much, hope to see you at my Foodie Friday linky tomorrow.

      Delete
  17. Stopping by from the Link It Up Thursday Party! http://kingofsaving.com

    ReplyDelete
    Replies
    1. Thanks for stopping by, hope you signed up and enjoy the recipes.

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  18. This looks delicious! I Would love to have you link up to my 2 carnivals today....http://www.aroundmyfamilytable.com/2012/04/feed-your-soul-5/ (anything food related) and http://everydaymomcakes.com/sugar-me-up-5/ (deserts only). Hope to see you around!

    ReplyDelete
  19. Thanks so much. I will check them out. Have you joined our Foodie Friday party?

    ReplyDelete
  20. Hope you are having a great Spring week end and thanks for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  21. The steak (and the potatoes next to it) look wonderful! Thanks for sharing these with us.

    ReplyDelete
    Replies
    1. Thanks for stopping by,... your recipes look wonderful. Hope you'll share one next week.

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  22. This dish looks really good and I love that your cooking in cast iron that's the best at least to me.

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    Replies
    1. I love cast iron for frittatas, cornbread and pancakes. A well seasoned cast iron pan is wonderful. thanks for stopping by.

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  23. nice idea.. thanks for sharing.

    ReplyDelete

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