Wednesday, June 18, 2008

Roasted Red Pepper and Feta Frittata

JJ and I don't often have breakfast for dinner, so he was surprised when I told him we were having eggs and pancakes. Since we're eating mostly vegetarian now, eggs are a great substitute for meat dishes. I buy organic cage-free eggs.
To keep this meal very healthy, I used only 2 egg yolks, and used 2 whole peppers. I also subbed in fat free feta, which I think tastes just as good as regular.
Tip: When roasting red peppers, the more charred and black they look, the easier it is to peel off the skin layer.

Roasted Red Pepper and Feta Frittata

2 red peppers, roasted and peeled, sliced
1/4 c. crumbled fat free feta
2 eggs
2 egg whites
2 tbsp. fat free half and half
Pinch of cayenne
1/2 tsp. oregano

Preheat broiler to high.
Roast red peppers, steam, slice and set aside.
Mix eggs, egg whites, salt, pepper, cayenne, and oregano.
Heat a nonstick skillet over medium-high. Spray with nonstick spray generously.
Sprinkle red pepper strips around the pan, pour in the egg mixture, and crumble the feta on top.
Cook on the stovetop for 4-5 minutes, until the bottom is set.
Put pan in the oven under the broiler for about 2-3 minutes, it will brown and get very puffy. The sides will pull away from the pan.
Remove from the broiler and let it sit for a few minutes. Loosen the edges and slide onto cutting board, slice and serve.
(The puffy frittata)


Tricia said...

that looks delicious!

Anonymous said...

That fritatta looks GORGEOUS!!

Liv said...


Prudy said...

Your blog is amazing! I just kept scrolling down, down, down because everything looked so good. I've got cherries so I want that salad, but the profiteroles also caught my eye and the pita and the strombolli. You're killing me! I'm impressed!

Cate said...

Beautiful fritatta!

Stephanie said...

andrew loves brinner :) haha looks great!