Best Bell Pepper And Kale Frittata Recipe By Tasty Recipes
KALE AND PEPPER FRITTATA
Steps:
- Pre-heat grill on medium, shelf in upper position, but not too close to the heat.
- Break the eggs into a bowl, add the yogurt and beat together well, then season with salt and pepper.
- Heat the oil in a shallow pan.
- Add the spring onions and peppers, sauté for about 5 minutes until soft.
- Add the kale, sauté everything for a further 2 minutes.
- Pour the egg mixture into the pan and distribute it around to cover all the vegetables.
- Cook the frittata without stirring until the bottom is firm and light brown. Do not allow to burn.
- Remove the pan from the heat and sprinkle the parmesan cheese over the top.
- Place the pan under the grill for 4 - 5 minutes until the frittata is golden brown.
- Garnish with the parsley and then serve.
Nutrition Facts : Calories 280 kcal, Carbohydrate 8.4 g, Protein 18.7 g, Fat 19.1 g, SaturatedFat 6.1 g, Cholesterol 337.5 mg, Sodium 381.8 mg, Fiber 1.8 g, Sugar 3.9 g, ServingSize 1 serving
EASY KALE, RED PEPPER AND FETA FRITTATA
This kale red pepper and feta frittata is a healthy, delicious dish worthy of breakfast, lunch, or dinner, and ready in just in a few minutes. It also doubles as an easy make-ahead breakfast for the week. (vegetarian, gluten-free)
Provided by Kaleigh
Categories brunch
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Generously spray or brush a 9 or 10-inch baking dish with oil.
- Spread garlic, red peppers and kale in the baking dish. Sprinkle feta over vegetables.
- In a medium bowl, whisk eggs, milk, pepper and salt.
- Pour egg mixture over kale and feta in the dish.
- Bake 25 to 35 minutes, or until eggs are set. Remove from oven and serve, or cool completely before storing.
Nutrition Facts : Calories 110 calories, Sugar 2.1 g, Sodium 238.4 mg, Fat 6.9 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 3.2 g, Fiber 0.5 g, Protein 8.5 g, Cholesterol 194.7 mg
BELL PEPPER FRITTATA
Very colorful, beautiful and delicious treat for brunch or dinner. From Southern Living, earned their highest rating. This is not difficult but takes a little time because the vegetables are sautéed separately. I've also made this in a 13x9 pan, it's just not as pretty.
Provided by LonghornMama
Categories Breakfast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Sauté garlic, onion and peppers in 1 T olive oil in a large skillet until tender. Drain and pat dry; set aside.
- Sauté squash and zucchini in 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
- Sauté mushrooms in remaining 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
- Whisk together eggs and next 3 ingredients in a large bowl; stir in sautéed vegetables, half of bread cubes, and remaining ingredients.
- Press remaining bread cubes in bottom of a lightly greased 10-inch springform pan and place on a baking sheet (to catch any liquid that leaks). Pour vegetable mixture into pan.
- Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm.
Nutrition Facts : Calories 439.7, Fat 30, SaturatedFat 14.2, Cholesterol 205.8, Sodium 1065.7, Carbohydrate 25.5, Fiber 3.2, Sugar 7.6, Protein 18.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love