Real Food: Frittata with Red Peppers & Peas

by Anne Bennett on November 4, 2009

I’m turning to eggs for dinner more often during these busy days, especially when I’m tired and want a quick, nutritious meal with veggies that satisfies without taking much time or effort. And despite their bad rap for containing cholesterol (scientists say we’re focusing on the wrong culprits: we should really be limiting processed, refined foods and red meat), eggs are a great source of protein.

Here, from the Health section of the New York Times, is a lovely fritatta with peas and red bell peppers. You probably have most of the ingredients to make this in your fridge or freezer right now.

frittata1

Frittata with Red Peppers and Peas

1 t. olive oil
4 scallions, sliced thin
1/2 red bell pepper, diced
1 garlic clove, minced
salt and pepper
1/2 cup frozen peas, thawed
5 large eggs
1 T. milk
Fresh chopped parsley, optional but pretty

Heat oil in a 10″ nonstick skillet. Add scallions and bell peppers and saute until soft. Add garlic, salt and pepper to taste. Scrape into a small bowl and wipe pan clean. Spray pan with nonstick spray and return to medium heat, making sure pan is fairly hot before adding egg mixture.

Beat eggs in a large bowl with milk and 1/2 t. salt and stir in the scallions, peppers and peas. Pour into hot pan, swirling to distribute egg mixture evenly. Shake pan gently and lift edge of fritatta with a wooden spatula to allow uncooked egg to go underneath. Turn heat to low, cover pan and allow to cook for 5 to 7 minutes, or until eggs are almost set. Check every few minutes and shake pan to make sure frittata isn’t sticking. Turn on broiler.

Set pan beneath broiler for 1 to 2 minutes to finish cooking, but watch carefully to avoid burning. The eggs should turn light brown and even bubble up a bit.

Transfer to a large platter and allow to cool a few minutes, then slice into wedges and serve hot, warm or even cold.

This recipe doubles easily for a family. Use a 12″ skillet.

Serves 2 to 3

Note: Frittatas are highly adaptable. You can use any favorite vegetable, or add cheese or even some turkey sausage for a more substantial entree. Use your imagination and whatever you have on hand.

print recipe only

Related Posts with Thumbnails
Share

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: