Onion and Pepper Frittata

January 26, 2015

In my family, there are two things that we love to eat.  One is soup... soup in the summer, soup in the winter, soup when it's cold, soup when it's not and soup for lunch... actually, any time is a good time for soup.  The other is breakfast.  We love breakfast and view it as a "special occasion" type meal.  In fact, if my parents have company it's usually for breakfast.  During the week, breakfast might be toast or oatmeal, with the occasional breakfast for dinner.  But on the weekend, it's diner style with eggs and potatoes and if it's a really special occasion it's huevos rancheros or menudo. While I love all the different varieties of breakfasts my family enjoys, this recipe has been a welcome addition to my repertoire.  I can even imagine this dish featured at a brunch, eaten warm just off the heat, room temperature, or even chilled.  It's very tasty and easy to make.  

Onion and Pepper Frittata

GTLF: Vegetable p. 70

Serves 4, working time 25 min., total time 35 min.

1 tablespoon olive oil

3 bell peppers, preferably 2 red and 1 yellow, diced

2 large red onions, chopped

2 whole eggs

5 egg whites

1/2 tsp dried Italian seasoning

1/2 tsp salt

1/4 tsp freshly ground black pepper

10 oz package frozen peas, thawed

2 tablespoons chopped fresh parsley

1. In a large nonstick skillet, heat the oil until hot but not smoking over medium high heat.  Add the bell peppers and onions and cook, stirring frequently, until the peppers are very tender, about 10 minutes.

2. Meanwhile, in a medium bowl, whisk together the whole eggs, egg whites, Italian seasoning, salt and black pepper until well blended.

3. Stir the peas into the bell pepper mixture.  Pour the egg mixture on top, reduce the heat to medium, cover, and cook until the eggs are just set in the center, about 7 minutes.  Remove from the heat, sprinkle with the parsley on top, and serve the frittata from the pan.

Nutritional information: 6 g fat, 205 calories, 1.3 g sat fat, 25 g carbohydrates, 14 g protein, 106 mg cholesterol, 469 mg sodium

Tips: 

1. Make sure to use a pan with a well fitting lid.

2. Make sure the peas have thawed otherwise your frittata can come out a little watery.

3. Have faith in the times and temperatures.  Your frittata will come out perfectly without touching or stirring too much.