Best Onion And Pepper Frittata Recipes

Goat Cheese and Red Onion Frittata Sandwich Crunchified with Pepper Relish image

Provided by Bobby Flay

Time 50m

Yield 4 servings

Number Of Ingredients 11

Eight 1/4-inch slices pancetta
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 medium red onion, halved and thinly sliced
1 clove garlic, finely chopped
8 large eggs
4 ounces goat cheese, cut into small pieces
2 tablespoons chopped fresh herbs, such as parsley or basil
2 tablespoons hot pepper relish, such as B&G
4 ciabatta rolls, halved horizontally and lightly toasted
4 ounces baby arugula or watercress

Steps:

Preheat the oven to 400 degrees F.
Put the pancetta on a baking sheet, leaving a few inches of space between slices, and sprinkle with pepper. Bake until crispy, 10 to 15 minutes. Let cool.
Preheat the broiler. Heat the oil in an 8-inch nonstick pan over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds longer. Season with salt and pepper.
Whisk the eggs in a large bowl until light and fluffy. Whisk in the goat cheese and herbs. Add the egg mixture to the pan with the onions and garlic, and stir just until soft curds begin to form. Sprinkle with some salt. Transfer the pan to the broiler. Broil until the frittata is lightly golden brown and just set, 3 to 5 minutes. Invert onto a platter and let cool slightly or to room temperature, then cut into 4 pieces to fit the rolls.
Spread some hot pepper relish on the bottoms of the rolls. Top with a piece of frittata, 2 slices of pancetta, some arugula, and the roll tops.

Onion and Pepper Frittata image

Provided by nemokitty

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
3 bell peppers, 2 red and 1 yellow, diced
2 red onions, chopped
2 eggs
5 egg whites
1 teaspoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
10 ounces frozen peas, thawed
2 tablespoons fresh parsley, chopped

Steps:

In a large nonstick skillet, heat oil till hot. Add bell peppers and onions and cook till peppers are very tender, about 10 minutes.
In a medium bowl, whisk together the eggs, egg whites, Italian seasoning, salt and pepper.
Stir the peas into the bell pepper mixture. Pour the egg mixture on top, reduce the heat to medium. Cover and cook till the eggs are just set in the center, about 7 minutes. Remove from heat, sprinkle parsley on top and serve frittata from the pan.
NOTE: You can substitute other frozen veggies for the peas. Just make sure to thaw before using to avoid a watery frittata.