Sweetbellpepperandfreshherbfrittata Recipes

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.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
• Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.

Steps:

• Preheat the oven to 350°.
• Saute garlic in olive oil over moderate heat in a small saucepan until soft and golden, 7 minutes; discard the garlic. In a heat resistant dish or pie pan, toss diced bread with 1 tablespoon of garlic oil. Bake for 6 minutes, or until crisp. Leave the oven on.
• Whisk eggs with Parmesan, cream, chives and tarragon in a medium sized bowl; season with salt and pepper. Whisk in 1/4 cup of the garlic oil.
• In a 10-inch nonstick ovenproof skillet, heat the remaining garlic oil until shimmering. If using a cast iron pan, make sure it is coated well with oil.
• Whisk the eggs again and add to skillet. Cook without stirring for 1 minute, until just set around the edge. Lift the edges of the fritatta with a spatula and tilt the pan so the uncooked egg can seep underneath. Continue until the eggs are mostly set, 3 minutes.
• Spoon the ricotta in small dollops over the frittata; season with salt and pepper. Sprinkle with the croutons.
• Bake for 4 minutes, until fluffy and set. Slide onto a large plate, cut into wedges and serve.

Steps:

• Heat olive oil and sesame oil in a large skillet over medium heat; add green bell peppers, yellow bell pepper, red bell pepper, red onion, garlic, salt, and pepper. Cook and stir the pepper mixture until the onion is translucent and the peppers are cooked through, 7 to 10 minutes.

Steps:

• Preheat oven to 350 degrees.
• Slice peeled potato into 1/4 slices and form single layer on the bottom of an 8x8" glass pan sprayed with Pam.
• Saute onions over med heat until soft, add diced pepper and continue for 1-2 minutes more. Then gently fold in spinach until wilted.
• Spread onion mixture evenly over potatoes.
• Sprinkle fresh herbs evenly over top of onion mixture.
• Mix Egg Beaters, salt, pepper and milk together and gently pour into baking dish making sure it is evenly distributed. Sprinkle with paprika and hot red pepper flakes if using.
• Bake for 30-40 minutes. Eggs should be set in middle.
• I divide this into 4 servings with each being about 200 calories and very low in fat. Also works great if you just use Eggbeaters without the milk, just use more of them.
• Can also be served with a salad for a lite lunch or dinner.