Zucchini And Red Pepper Frittata Recipe With Cheddar Cheese And Parsley

Step 1 Preheat broiler to high. Step 2 Cut bell pepper in half lengthwise; discard seeds and membranes. Place, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap ­pepper in foil; let stand 15 minutes. Peel and slice. Step 3 Preheat oven to 350°. Step 4 First, preheat your oven to 350°F. Heat 3 tablespoons of olive oil in a a 10" oven-safe skillet over medium-high heat. Add ½ cup diced onions. Cook, stirring occasionally, until softened, about 5.

Preheat the oven to 400 degrees. In a 12-inch, ovenproof, nonstick skillet, heat the oil and butter over medium-high heat (If you don't have a nonstick skillet that big, coat a heavy skillet with nonstick cooking spray). Add the onions, turn down the heat to medium-low and sauté them until they are nicely browned, about 10 minutes. 40 mins Jump to Recipe Save to List Save Recipe 10462 shares This post may contain affiliate links. Read my disclosure policy. Caramelized onions, sautéed red bell peppers and zucchini mixed with Parmesan creates a easy frittata perfect for breakfast, lunch or dinner! Caramelized Onion, Pepper, Zucchini Frittata

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Ingredients: 2 teaspoons butter (or whatever butter substitute you prefer) ½ cup onion, sliced ½ cup red bell pepper, sliced 1 medium zucchini, sliced 2 small plum tomatoes, diced 1 tablespoon fresh basil, chopped 1 pinch fresh ground black pepper 4 eggs ½ cup 1% fat cottage cheese ¼ cup skim milk 1 ounce cheddar cheese, shredded Directions:

directions In a 9-inch non-stick skillet cook the onion, the zucchini, and the peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, for 10 minutes, or until the vegetables are tender.

Pretty easy, huh? VARIATIONS ON THIS RECIPE The variations on this frittata recipe are endless. Here are just a few suggestions: Sautee spinach, onion, and halved cherry tomatoes. Add in some goat cheese for a Mediterranean flair. Dice leftover ham, toss in a few blanched, sliced potatoes, and swiss cheese.

1 Preheat oven to 350ºF. 2 Lightly oil 10-inch-diameter baking dish. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add bread cubes and garlic. Saute until bread cubes are lightly toasted, about 2 minutes. Transfer bread cubes to small bowl. 3 Heat remaining 2 tablespoons oil in same skillet over medium heat.

Preheat the oven to 325°F. Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1 to 2 times to remove any excess moisture. In a 10-inch cast iron or ovenproof nonstick skillet, melt the butter over medium heat.

In a medium bowl, preferably one with a pour spout, whisk together the eggs, milk, salt, and pepper. Fold in about 3/4 cup of the cheese (cheddar for version #1/feta for version #2), reserving the rest for topping. Set aside. Heat olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat.

Instructions Heat oil in 10-inch nonstick skillet over medium heat. Add zucchini, bell pepper, and onion; cook, stirring frequently, for 2 minutes, or until zucchini is tender. Add sweet potato, basil, and salt. Increase heat to medium-high; cook, stirring frequently, for about 30 to 60 seconds, or until the moisture has evaporated.

Set aside. Preheat oven to 350 degrees. Spray a light coat of oil on a heavy ovenproof skillet. On medium heat, heat oil, and add half of the egg substitute. Sprinkle it with half the thyme and half the black pepper. Let it cook for a few seconds, until it begins to bubble, and then use a spatula to pull the sides in and spread the uncooked egg.

Preheat the oven to 425 degrees. Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well.

Ingredients With plenty of fresh ingredients and healthy vegetables, this is one egg dish that you won't mind serving to your family all the time. Here is what you'll need to make my frittata recipe: olive oil red onion fresh parsley frozen kale asparagus eggs almond milk Italian seasonings garlic powder salt and black pepper cherry tomatoes

In about 10 to 15 minutes, the veggies will have softened and caramelized in some parts, and you can add them mix them with the eggs, feta, and fresh herbs to make your frittata. I like to use an oven-safe pan or cast iron skillet, which will work on the stovetop and later in the oven to finish this oven baked frittata.

Instructions. Preheat oven to 400°F. Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.

1 Tbsp vegetable oil 1 onion, sliced 1 zucchini, thinly, sliced 2 cloves garlic, minced 8 egg ¼ cup milk ½ tsp salt ¼ tsp pepper 1 sweet red pepper, thinly, sliced 1 tsp dried dill, weed 4 tsp chopped fresh dill ¾ cup crumbled feta cheese 9 kalamata olives, pitted, and, quartered Ingredient Substitution Guide ADVERTISEMENT

4 / 12. The Gardener's Raw Vegetable Salad. This colorful and quick salad is perfect for peak-summer vegetables, such as sugar snap peas, salad greens, yellow squash, zucchini, edamame, and red bell peppers. Toss it with a not-too-creamy dressing born out of pantry staples for an edge, and add some bread on the side.

Preheat the oven to 400°F. Heat oil in a 9-inch cast-iron or ovenproof skillet over medium-high. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add zucchini, and cook, stirring often, until zucchini is tender and brown in spots, 8 to 10 minutes. Reserve 2 tablespoons cheese and set aside.

Preheat the oven to 375°F. In a large bowl, whisk together the eggs, salt, pepper, and marjoram. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the zucchini slices and sauté until tender, about 5 minutes. Pour the egg mixture into the skillet with the zucchini. Cook until the edges start to set, about 4-5 minutes.

Heat a large skillet over medium-high heat. Add the oil and onion and cook, stirring frequently, until the onion starts to turn translucent and brown at the edges, about 4 minutes. Stir in the.

10 large eggs ¼ cup milk 2 teaspoons Italian seasoning ¾ teaspoon kosher salt, or to taste ½ teaspoon ground black pepper, or to taste 2 tablespoons olive oil 1 bulb fennel, cored and cut into thin slices 1 medium red onion, thinly sliced 1 medium zucchini, quartered and cut into 1/4-inch slices 4 cloves garlic, minced 3 cups fresh spinach

Directions. Preheat oven to 450°F. Drizzle olive oil in a skillet and add the diced bell pepper, red onion, diced green chiles and garlic. Heat over medium heat until the peppers and onions have sotened. In the meantime, add the eggs, 1 cup of the cheese and cilantro to a large mixing bowl and whisk until combined.

Preheat oven to 450 F. Halve the zucchini lengthwise and score the flesh in a crosshatch pattern, about ⅛-inch deep. Sprinkle the scored side of the zucchini evenly with salt and let stand for.

Hoisin Steak and Pepper Stir-Fry. Ryan Liebe. With tender beef, fresh peppers, and a sticky-sweet sauce, this Asian-inspired stir-fry is better than takeout! To cut super thin slices of beef, stick the meat in the freezer for half an hour before you cut it. It'll firm up and be much easier to slice thin!

Zucchini Health Benefits. 1. Zucchini is high in antioxidants to support immune health. In zucchini you'll find tons of vitamins A and C, plus plenty of plant compounds, including polyphenols and carotenoids, a group of plant pigments. All of these micronutrients are antioxidants that help the body to reduce inflammation and fight off free.

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