Red Pepper & Onion Frittata: Foodie Friday

red pepper 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. 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

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.

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

frittata, omelette, eggs, red pepper, Italian cooking, Italian cheese 

Hosted by

Home Maid Simple

and

Simple Living With Diane Balch

From last week's linky Spotlight on:

Hezzi-D's Book's & Cooks

Browned Pork Chops with Bacon and Bourbon Molasses Glaze

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

Steak Diane

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

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Related articles

• Foodie Friday Linky: Simple Pizza Rustica: aka Pizzagaine Italian Easter Pie (simplelivingdianebalch.blogspot.com)
• Fajita Frittata with Avocado Salsa (marksdailyapple.com)
• http://verygoodrecipes.com/italia