Best 2 Red Bell Pepper Frittata Recipes

Elevate your brunch or dinner menu with the vibrant flavors of a red bell pepper frittata. This classic Italian dish combines the goodness of eggs, cheese, and vegetables, resulting in a hearty and versatile meal. Whether you prefer a light and fluffy texture or a firm and savory one, this article will guide you through the process of creating the perfect red bell pepper frittata. With just a few simple ingredients and a few easy steps, you can impress your family and friends with a delicious and visually appealing dish that is sure to become a favorite.

Here are our top 2 tried and tested recipes!

CALIFORNIA ASPARAGUS FRITTATA WITH RED BELL PEPPER AND FETA

California Asparagus Frittata With Red Bell Pepper and Feta image

Courtesy California Asparagus Commission. I haven't tried this as yet but it sounded fantastic and refreshing!

Provided by Manami

Categories Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb fresh asparagus, trimmed
salt, to taste
2 tablespoons fresh Italian parsley, chopped
2 tablespoons water
1/4 teaspoon fresh ground black pepper
10 eggs, beaten
1/4 lb feta cheese, crumbled
1/2 red bell pepper, julienned
2 tablespoons olive oil
1 tablespoon unsalted butter or 1 tablespoon unsalted margarine, cut in bits, at room temperature
1/2 cup onion, chopped
6 lemon wedges, for garnish
6 sprigs Italian parsley or 6 sprigs chives, for garnish

Steps:

Preheat the oven to 350ºF.
To blanch asparagus, in a large frying pan, bring approximately 3 inch of water to a boil.
Stir in 1 Tbs. salt.
Add asparagus; arrange in one layer.
Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness.
Drain on paper towel; cool. (Recipe can be made ahead to this point. Refrigerate cooled asparagus until ready to continue.).
To prepare egg mixture, whisk parsley, water, 1/4 teaspoons salt, and pepper into egg; stir in cheese; reserve.
To cook frittata, reserving one whole per serving, cut remaining asparagus at an angle into 1 inch pieces; reserve.
In a heavy (or non-stick) oven-proof, 12 inch frying pan (with a cover) sauté bell pepper in olive oil until barely tender-crisp, about 5 minutes.
Stir butter into pan.
Stir in onion and reserved asparagus pieces; sauté for 1 minute.
Pour egg mixture into pan, quickly stirring gently without scraping the bottom of the pan to distribute vegetables.
Bake on the middle rack of oven, covered, for 10 minutes.
Remove cover; bake until edges are browned, eggs are set, and center is just form to the touch, about 10 minutes.
Let frittata rest 5 minutes.
Loosen the sides and bottom of frittata with a narrow, flexible spatula, then carefully cover pan (which will still be hot) with a large, warmed serving platter.
Protecting your hands with potholders, flip frying pan over onto platter.
Alternatively, serve frittata in the pan,
Cut frittata into wedges; garnish each with the reserved asparagus spears, lemon wedges (to squeeze into frittata), and sprigs of parsley or chives.

Nutrition Facts : Calories 256.5, Fat 18.9, SaturatedFat 7.3, Cholesterol 374.5, Sodium 332.5, Carbohydrate 8, Fiber 2.7, Sugar 3.9, Protein 15.3

RED BELL PEPPER FRITTATA

Red Bell Pepper Frittata image

Cooking Light. JANUARY 2004 Cooked couscous makes this meatless entrée more filling. Substitute 1 cup leftover cooked orzo, spaghetti, or vermicelli, if you prefer.

Provided by dicentra

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup water
1/3 cup uncooked couscous
1 tablespoon water
3/4 teaspoon salt
1/4 teaspoon black pepper
4 large egg whites
3 large eggs
cooking spray
2 cups red bell peppers, strips
1 cup thinly vertically sliced onion
2 garlic cloves, minced
1 1/2 ounces shredded manchego cheese or 1 1/2 ounces monterey jack cheese

Steps:

Preheat oven to 350°.
Bring 1/2 cup water to boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
Combine 1 tablespoon water, salt, black pepper, egg whites, and eggs in a medium bowl, stirring with a whisk.
Heat a 10-inch ovenproof nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 5 minutes.
Stir in couscous and egg mixture; cook over medium heat 5 minutes or until almost set.
Sprinkle with cheese. Bake at 350° for 10 minutes or until set. Let stand 5 minutes before serving.

Nutrition Facts : Calories 166.6, Fat 4, SaturatedFat 1.2, Cholesterol 139.5, Sodium 551.3, Carbohydrate 20.5, Fiber 3, Sugar 5.2, Protein 11.4

Tips:

Choose the right bell peppers: Look for ripe, firm bell peppers with vibrant color. Avoid peppers with blemishes or bruises.
Use a variety of vegetables: In addition to bell peppers, you can add other vegetables to your frittata, such as onions, mushrooms, spinach, or zucchini.
Don't overcook the eggs: The frittata should be cooked until the eggs are just set, but not overcooked. Overcooked eggs will be tough and rubbery.
Let the frittata cool before slicing: This will help it to hold its shape when you cut it.
Serve the frittata warm or at room temperature: Frittata is a versatile dish that can be served for breakfast, lunch, or dinner.

Conclusion:

Red bell pepper frittata is a delicious and versatile dish that is perfect for any meal. It's easy to make and can be customized to your liking. With its vibrant colors and flavors, this frittata is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give red bell pepper frittata a try. You won't be disappointed!