Sweet Pepper and Basil Frittata

A little splash of balsamic vinegar adds a sweet, rich layer of flavor without adding carbohydrate.

Yield: 6 servings (serving size: 1 wedge)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 191
  • Calories from fat: 0.0%
  • Fat: 12.2g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 11.8g
  • Carbohydrate: 9.2g
  • Fiber: 1.8g
  • Cholesterol: 226mg
  • Iron: 1.1mg
  • Sodium: 338mg
  • Calcium: 138mg

Ingredients

  • 6 large eggs, lightly beaten
  • 1/2 cup (2 ounces) shredded fontina cheese
  • 1/4 cup (1 ounce) shredded fresh Parmesan cheese
  • 1/4 cup thinly sliced fresh basil
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon olive oil
  • 1 yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 4 red bell peppers, thinly sliced
  • 1 bay leaf
  • 3 tablespoons balsamic vinegar

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Combine eggs, cheeses, basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl; stir well. Set aside.
  3. 3. Heat oil in a 12-inch nonstick skillet over medium-high heat until hot. Add onion, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; sauté until tender. Add bell pepper and bay leaf to pan; sauté until very tender. Discard bay leaf. Spread bell pepper mixture evenly in bottom of pan. Reduce heat to medium-low. Stir egg mixture, and pour over bell pepper mixture in pan. Cook 3 to 5 minutes or until edges begin to set. Wrap handle of pan with foil. Transfer pan to oven, and bake, uncovered, at 375° for 6 to 8 minutes or until eggs are completely cooked.
  4. 4. Loosen sides and bottom of frittata with a spatula. Turn out onto a plate. Brush bottom and sides with balsamic vinegar. Cut into 6 wedges, and serve immediately.
  5. carbo rating: 7
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