Search
by Ingredient

Sweet Pepper & Basil Frittata

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by poot

YIELD

8 servings

PREP

40 min

COOK

20 min

READY

60 min

Ingredients

6 9E+1
TABLESPOONS ML BALSAMIC VINEGAR
2 3E+1
TABLESPOONS ML OLIVE OIL
1 1
MEDIUM MEDIUM YELLOW ONION
thinly sliced *
¾ 3.8
TEASPOON ML SALT
or to taste
1 1
X X BLACK PEPPER *
4 4
MEDIUM MEDIUM SWEET BELL PEPPERS
combination of red and yellow, thinly sliced, about 4 cups *
4 4
EACH EACH GARLIC CLOVES
fine
1 1
EACH EACH BAY LEAVES *
8 8
LARGE LARGE EGGS
1 28.9
OUNCE ML/G FONTINA CHEESE
grated
2 57.8
OUNCES ML/G PARMESAN CHEESE
grated
½ 118
CUP ML BASIL
fresh, bundled, and thinly sliced *

Directions

First, reduce balsamic vinegar by half in a saucepan over high heat.

Set aside.

Heat 1 tablespoon of olive oil in a large skillet; add onion, ½ teaspoon of salt and a few pinches of pepper.

Sauté onion over medium heat until it begins to release its juices, about 4 to 5 minutes.

Add peppers, garlic and bay leaf; cover and cook very slowly over low heat for about 15 minutes.

Set vegetables aside.

Remove bay leaf.

Preheat oven to 325℉ (160℃). Beat eggs in a bowl and add onion-pepper mixture, cheeses and basil. Season with remaining ¼ teaspoon salt and a few more pinches of pepper. In a 9” sauté pan with an ovenproof handle, heat remaining tablespoon of olive oil to just below smoking point. Swirl oil around sides of pan to coat it. Turn heat down to low, then immediately pour frittata mixture into pan. Cook frittata over low heat for 1 to 2 minutes, until sides begin to set; transfer to a 325℉ (160℃) oven and bake, uncovered, for 20 to 25 minutes, until frittata is golden and firm. Loosen frittata with a spatula. Place a plate over pan, flip over, and turn frittata out. Brush bottom and sides with reduced balsamic vinegar and cut into wedges.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 150 65% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 216mg 72%
Sodium 355mg 15%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 17g
Vitamin A 5% Vitamin C 3%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
More health news

Email this recipe