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
Salt
Pepper
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)

6 comments:

Tricia said...

that looks delicious!

Katie said...

That fritatta looks GORGEOUS!!

Liv said...

Mmmmmmmmm

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!