Best 5 Bell Pepper And Cheddar Frittata Recipes

BELL PEPPER AND CHEDDAR FRITTATA

Steps:

• Cook potato in saucepan of boiling salted water until tender, about 8 minutes. Drain. Heat oil in large ovenproof skillet over medium-high heat. Add pepper and onion; sauté until tender, about 6 minutes. Add potato, garlic, and oregano; sauté 1 minute.
• Whisk eggs, salt, and pepper in medium bowl. Pour over vegetables in skillet. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 8 minutes. Sprinkle with cheese.
• Meanwhile, preheat broiler. Place skillet in broiler 4 to 5 inches from heat source and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute. Cut into 8 wedges.

COLORFUL PEPPER FRITTATA

Steps:

• Preheat oven to 350°. Whisk together first four ingredients. Stir in mozzarella cheese and basil., In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Add peppers; cook and stir until tender, 3-4 minutes. Stir in garlic; cook 1 minute. , Pour in egg mixture; remove from heat. Sprinkle with Parmesan cheese. Bake, uncovered, until eggs are completely set, 20-25 minutes. Let stand 5 minutes. Cut into wedges.

BELL PEPPER FRITTATA

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.

ROAST BEEF AND CHEDDAR FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart shallow baking dish with cooking spray.
• Stir eggs and cream of mushroom soup together in a large bowl until smooth. Stir Cheddar cheese, roast beef, and black pepper into the egg mixture.
• Bake in preheated oven until set in the the center and golden brown on top, 45 to 50 minutes.

BELL PEPPER FRITTATA

Steps:

• Preheat oven broiler to medium-high heat.
• In a medium bowl mix eggs, milk, salt, pepper, and butter until well blended; stir in diced peppers.
• Cook in a 12-inch ovenproof, nonstick skillet over medium heat until edges are set and eggs begin to cook through, approximately 5 minutes.
• Sprinkle shredded mozzarella cheese over eggs and remove from stove; heat under broiler until cheese is melted and eggs are set (1-2 minutes).
• Cool for 10 minutes before serving.
• Replace the mozzarella cheese with cheddar or Swiss for a different twist
• Add 1/3 cup of the following veggies: zucchini, mushrooms, butternut squash (when in season), broccoli, black olives
• Want it even more savory? Add in 1/3 cup crumbled sausage, bacon, or ground turkey
• Serving size: 1 serving
• Calories: 138
• Fat: 8g (57% calories from fat)
• Cholesterol: 188mg
• Sodium: 340mg
• Total Carbohydrate: 3g
• Dietary Fiber: 1g
• Protein: 11g