Best Roasted Red Pepper Frittata Recipes

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ROASTED RED PEPPER AND FRESH HERB FRITTATA



Roasted Red Pepper and Fresh Herb Frittata image

Provided by The Hearty Boys

Categories     main-dish

Time 45m

Yield 12 wedges

Number Of Ingredients 11

3 tablespoons olive oil
2 teaspoons salt
Generous pinch freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped chives
2 teaspoons chopped fresh basil leaves
2 teaspoons chopped fresh oregano leaves
12 eggs, beaten
1/2 cup sliced roasted red peppers
1/2 cup crumbled goat cheese
Fresh basil leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Pour the oil into a 10-inch nonstick skillet and place over medium high heat for 2 minutes. Meanwhile, add the salt, pepper, parsley, chives, basil and oregano to the eggs and beat well. Pour the egg mixture into the hot skillet, reduce the heat to medium and cook about 3 minutes, occasionally pulling the egg away from the sides of the pan. Add the red peppers and goat cheese, remove the skillet from the heat and slide it into top half of the oven. Cook until the center of the frittata is set, about 12 to 15 minutes. Remove from the oven and let cool 10 minutes. Slide the spatula around the edges of the pan, working underneath the frittata a bit. Shake the pan to loosen the bottom and gently slide onto a serving platter. Slice into 12 wedges, garnish with basil leaves and serve.

ROASTED RED PEPPER AND GOAT CHEESE FRITTATA



Roasted Red Pepper and Goat Cheese Frittata image

A deliciously satisfying frittata featuring tastes of the French Mediterranean.

Provided by Dave Stewart

Categories     Breakfast and Brunch     Potatoes

Time 35m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
6 small red potatoes, thinly sliced
1 cup diced roasted red peppers
2 tablespoons minced garlic
salt and pepper to taste
½ teaspoon minced fresh basil
6 eggs
⅓ cup heavy cream
½ cup crumbled goat cheese

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Heat the olive oil in a cast-iron skillet over medium heat, and spread the potatoes into the hot pan in an even layer. Cover the skillet, and cook the potatoes until they start to turn tender, about 10 minutes. Stir in the red peppers and garlic, and sprinkle with salt and pepper. Cook and stir the potato mixture until the garlic begins to soften, about 2 minutes, sprinkle on the basil, and cook the mixture, stirring occasionally, until the basil is cooked, about 2 more minutes.
  • Whisk the eggs and cream together in a bowl, and pour the egg mixture over the vegetables in the skillet. Sprinkle the top with goat cheese, cover the skillet, and reduce the heat to low. Cook until the eggs are set but not dry, 3 to 5 minutes. Uncover the skillet, and place it under the broiler until the top of the frittata has browned, about 2 minutes.

Nutrition Facts : Calories 500.9 calories, Carbohydrate 46.3 g, Cholesterol 320 mg, Fat 27.5 g, Fiber 4.8 g, Protein 19.4 g, SaturatedFat 11.6 g, Sodium 412.9 mg, Sugar 5.1 g

ROASTED RED PEPPER AND KALE FRITTATA



Roasted Red Pepper and Kale Frittata image

Kale, roasted red pepper, and scallion make this frittata savory and tasty.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 sliced scallion
1 cup chopped kale
1/4 cup diced roasted red pepper
Coarse salt and freshly ground black pepper
2 whisked large eggs

Steps:

  • Heat oven to 350 degrees. In a small ovenproof skillet, heat oil over medium heat. Add scallion and kale and cook, stirring, until just wilted, about 2 minutes. Add red pepper and cook until heated through. Season with salt and pepper.
  • Pour eggs over vegetables and transfer skillet to oven. Bake until eggs are cooked through, about 5 minutes.

Nutrition Facts : Calories 315 g, Fat 24 g, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, Sodium 439 g

SLOW COOKER FRITTATA WITH KALE, ROASTED RED PEPPER, AND FETA



Slow Cooker Frittata With Kale, Roasted Red Pepper, and Feta image

This Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta is perfect for a day when you're busy and want a breakfast that cooks without you having to watch it.

Provided by danglin34

Categories     Breakfast

Time 3h20m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

1 -2 teaspoon olive oil
5 ounces baby kale
6 ounces roasted red peppers, diced fairly small (from a jar)
1/4 cup sliced green onion
4 -5 ounces crumbled feta
8 eggs, well beaten
1/2 teaspoon spike seasoning (or other all-purpose seasoning blend)

Steps:

  • Wash kale if needed, and spin dry or dry with paper towels. Heat the oil, either in the Ninja Cooker on the Stovetop/High setting or in a large frying pan on medium-high. When the oil is hot, add the kale and saute until it's softened into a flat layer, about 3-4 minutes in the Ninja Cooker and slightly less in a pan. If you're using a regular slow cooker, spray it well with non-stick spray or oil and transfer the cooked kale to the slow cooker. If you're using the Ninja Cooker, turn to Slow Cook/Low setting.
  • Drain red peppers and chop into fairly small pieces. Slice the green onions and crumble the Feta. Add the chopped red pepper and sliced green onion to the slow cooker with the kale. Beat the eggs well, pour over other ingredients in the slow cooker, and stir so all ingredients are well-combined. Season with Spike Seasoning and black pepper, then sprinkle on the Feta.
  • Cook on low for 2 - 3 hours, or until the frittata is well set and cheese is melted. (I cooked mine for 2 hours and 45 minutes and it was perfect, but I got distracted with a phone call and it may have been done slightly sooner than that. I think the Ninja cooks a little hotter than other slow cookers, so it may take slightly longer if you don't use the Ninja Cooker.) Serve hot, with a dollop of low-fat sour cream if desired.

Nutrition Facts : Calories 173.3, Fat 11.6, SaturatedFat 5.2, Cholesterol 265.9, Sodium 717.7, Carbohydrate 5.1, Fiber 0.9, Sugar 1.2, Protein 12.3

SLOW COOKER FRITTATA WITH KALE, ROASTED RED PEPPER, AND FETA



Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta image

Number Of Ingredients 1

1 dash blah

Steps:

  • Instructions: Wash kale if needed, and spin dry or dry with paper towels. Heat the oil, either in the Ninja Cooker on the Stovetop/High setting or in a large frying pan on medium-high. When the oil is hot, add the kale and saute until it's softened into a flat layer, about 3-4 minutes in the Ninja Cooker and slightly less in a pan. If you're using a regular slow cooker, spray it well with non-stick spray or oil and transfer the cooked kale to the slow cooker. If you're using the Ninja Cooker, turn to Slow Cook/Low setting. Drain red peppers and chop into fairly small pieces. Slice the green onions and crumble the Feta. Add the chopped red pepper and sliced green onion to the slow cooker with the kale. Beat the eggs well, pour over other ingredients in the slow cooker, and stir so all ingredients are well-combined. Season with Spike Seasoning and black pepper, then sprinkle on the Feta. Cook on low for 2 - 3 hours, or until the frittata is well set and cheese is melted. (I cooked mine for 2 hours and 45 minutes and it was perfect, but I got distracted with a phone call and it may have been done slightly sooner than that. I think the Ninja cooks a little hotter than other slow cookers, so it may take slightly longer if you don't use the Ninja Cooker.) Serve hot, with a dollop of low-fat sour cream if desired. This will keep well in the fridge for several days and can be reheated in the microwave. (Don't microwave too long or it will get rubbery.)

ROASTED RED PEPPER FRITTATA



Roasted Red Pepper Frittata image

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

2 red bell peppers
12 large eggs
1/4 cup whole milk
1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound tomatoes (2 large), peeled (see cooks' note below), seeded, and chopped
1/4 cup chopped fresh basil
3 tablespoons olive oil
2 tablespoons finely chopped fresh flat-leaf parsley

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.

SLOW COOKER FRITTATA WITH KALE, ROASTED RED PEPPER, AND FETA



Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta image

How to make Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta

Provided by @MakeItYours

Number Of Ingredients 10

1 - 2 tsp olive oil to saute the kale (only 1 teaspoon for the Ninja, but 2 teaspoons to saute on the stove.)
5 oz. baby kale
non-stick spray or oil (to spray the slow cooker if you don't use the Ninja)
6 oz. roasted red pepper (from a jar), diced fairly small
1/4 cup sliced green onion
4-5 oz. crumbled Feta
8 eggs, well beaten
1/2 tsp. Spike Seasoning (or other all-purpose seasoning blend)
fresh-ground black pepper to taste
low-fat sour cream for serving (optional, but good)

Steps:

  • Wash kale if needed, and spin dry or dry with paper towels. Heat the oil, either in the Ninja Cooker on the Stovetop/High setting or in a large frying pan on medium-high. When the oil is hot, add the kale and saute until it's softened into a flat layer, about 3-4 minutes in the Ninja Cooker and slightly less in a pan. If you're using a regular slow cooker, spray it well with non-stick spray or oil and transfer the cooked kale to the slow cooker. If you're using the Ninja Cooker, turn to Slow Cook/Low setting.
  • Drain red peppers and chop into fairly small pieces. Slice the green onions and crumble the Feta. Add the chopped red pepper and sliced green onion to the slow cooker with the kale. Beat the eggs well, pour over other ingredients in the slow cooker, and stir so all ingredients are well-combined. Season with Spike Seasoning and black pepper, then sprinkle on the Feta.
  • Cook on low for 2 - 3 hours, or until the frittata is well set and cheese is melted. (I cooked mine for 2 hours and 45 minutes and it was perfect, but I got distracted with a phone call and it may have been done slightly sooner than that. I think the Ninja cooks a little hotter than other slow cookers, so it may take slightly longer if you don't use the Ninja Cooker.) Serve hot, with a dollop of low-fat sour cream if desired.
  • This will keep well in the fridge for several days and can be reheated in the microwave. (Don't microwave too long or it will get rubbery.)

KALE AND ROASTED RED PEPPER FRITTATA



KALE AND ROASTED RED PEPPER FRITTATA image

Yield 10 Servings

Number Of Ingredients 6

12 large eggs
3/4 cup milk
Cooking oil or unsalted butter
1/2 cup blanched and roughly chopped kale (could also use chard, baby Asian greens, or arugula)
1/2 cup thinly sliced roasted red peppers (could also use steamed zucchini or yellow squash, or tomatoes)
1 cup shredded cheddar or pepper Jack cheese

Steps:

  • 1. Combine eggs and milk in a large bowl and whisk until smooth. Stir in vegetables and half of the cheese. 2. Heat oil or butter over medium heat in a large nonstick, ovenproof frying pan. When oil shimmers or butter stops foaming, add egg mixture to pan, reduce heat to medium-low, and cover. Allow to cook, making sure there is no visible bubbling, until set. 3. Sprinkle remaining cheese on top and cook until melted or, if desired, place skillet under broiler for a minute or two to brown the top. 4. Use a knife to loosen the sides of the frittata, turn onto a cutting board, and slice. Serve hot, or chill and serve cold.

ROASTED RED PEPPER FRITTATA



Roasted Red Pepper Frittata image

A well-seasoned cast-iron pan is your friend here. If, despite your best efforts, the frittata sticks when you turn it out, just flip it back over so that any imperfections are hidden underneath.

Provided by Kelly Mariani

Categories     Bon Appétit     Dinner     Brunch     Frittata     Onion     Potato     Bell Pepper     Egg     Summer     Vegetarian     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free

Yield 8 servings

Number Of Ingredients 6

2 medium red bell peppers
1 1/4 cups extra-virgin olive oil, plus more for drizzling
Kosher salt
1 large onion, thinly sliced
1 1/2 lb. German Butterball potatoes (about 6), peeled, sliced 1/4" thick
8 large eggs

Steps:

  • Preheat oven to 400°F. Place bell peppers on a rimmed baking sheet, drizzle with oil, and turn to coat. Season with salt. Roast peppers, turning every 5 minutes, until softened and skins look wrinkly and lightly blistered, 20-25 minutes. Let cool slightly. Peel and remove seeds from bell peppers, then cut flesh into 1/2"-thick slices. (You should have about 1 cup.)
  • Meanwhile, toss together onion and potatoes in an 8" cast-iron skillet; season with salt. Cover with 1 1/4 cups oil and set over medium heat. Bring to a gentle simmer, about 3 minutes, and cook, stirring occasionally with a wooden spoon and scraping the bottom of the pan to minimize sticking, reducing heat if needed, until there is no crunch left to the onion (do not let it take on any color) and the potatoes are tender, 25-30 minutes. Taste a piece of potato and onion to check. Some of the mixture may stick to the pan, and some of the potatoes may break into smaller pieces toward the end of cooking-both of these things are okay. Transfer to a medium bowl; let cool until warm, 8-10 minutes. Stir in roasted peppers.
  • Clean skillet and place in oven to heat. Whisk eggs in a medium bowl until no streaks remain; season with salt. Using a slotted spoon or tongs, lift vegetables out of the oil and add to eggs (this is best done while they are still warm). Set onion-potato oil aside.
  • Transfer skillet to stovetop and continue to heat over high until ripping hot, about 5 minutes. Add 3 Tbsp. reserved onion-potato oil to pan, then pour in egg mixture. Cook, using a heatproof rubber spatula or wooden spoon to pull egg mixture from the outer edges into the center, allowing uncooked egg to flow underneath and dragging the hotter, more-set egg from the edges into the center. This will help frittata cook evenly. Transfer skillet back to the oven and bake the frittata until browned and set, 10-14 minutes. Let frittata cool in pan 5-10 minutes, then invert onto a platter and cut into wedges to serve.
  • Do Ahead: Bell peppers can be roasted 2 days ahead; cover and chill. Remove from refrigerator when you start prepping other ingredients so that they're not fridge-cold when you combine them with the eggs.

RICOTTA AND ROASTED RED PEPPER FRITTATA



Ricotta and Roasted Red Pepper Frittata image

"Calabrians sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent and the freedom to eat meat again, according to Rosetta Costantino, the author's friend." This looks so very pretty and is not that hard to make! Would be awesome with some turkey bacon, a fresh fruit salad of melons, berries & kiwi fruit, some sort of muffin and if so inclined a Bloody Mary! Saveur Magazine - Issue #113

Provided by Manami

Categories     Breakfast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup grated pecorino cheese
2 tablespoons roughly chopped flat leaf parsley
1 1/2 teaspoons kosher salt
1 teaspoon chopped fresh oregano
8 eggs, beaten
fresh ground black pepper, to taste
2 pinches crushed red pepper flakes (optional)
3 tablespoons extra virgin olive oil
1 large yellow onion, halved and thinly sliced
3 fresh scallions, chopped fine
2 fingerling potatoes, peeled and sliced into 1/8-inch rounds
1 red bell pepper, roasted, peeled, and cut into1/4-inch strips (don't used the bottled kind, the integrity of the dish will be ruined, they are too runny!)
1 cup homemade ricotta cheese (we used Publix brand) or 1 cup store-bought ricotta cheese (we used Publix brand)

Steps:

  • Arrange a rack in the middle of the oven and heat to 425°F
  • In a large bowl, whisk together 1/4 cup of the pecorino, parsley, 1/2 teaspoons of the salt, oregano, and eggs and season with black pepper & red pepper flakes (if using); set egg mixture aside.
  • Heat the oil in a 10" nonstick ovenproof skillet over medium-high heat; add the remaining salt, onions, and potatoes and cook, stirring occasionally, until lightly browned and soft, about 20 minutes.
  • Remove skillet from heat.
  • Add the egg mixture to the skillet and stir to distribute the onions & scallions and potatoes evenly.
  • Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino.
  • Bake until lightly browned and the center is set, about 15 minutes.
  • Run a rubber spatula around the edges of the frittata to loosen it.
  • Slide the frittata onto a serving plate; season with more black pepper, if you like.
  • Enjoy!

Nutrition Facts : Calories 369, Fat 28.2, SaturatedFat 9.6, Cholesterol 454.4, Sodium 848.7, Carbohydrate 8.6, Fiber 1.4, Sugar 3.8, Protein 20.2

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