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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (333g) Recipe makes 8 servings The following items or measurements are not included below: 2 teaspoons fresh ground pepper |
||
| Calories 440 | ||
| Calories from Fat 271 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.2g | 46% | |
| Saturated Fat 14.9g | 74% | |
| Monounsaturated Fat 10.9g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 224mg | 74% | |
| Sodium 1101mg | 45% | |
| Potassium 638mg | 18% | |
| Total Carbohydrate 25.5g | 8% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 6.0g | ||
| Protein 19.1g | 38% | |
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Bell Pepper Frittata
By: LonghornMama
Mar 31, 2005
Very colorful, beautiful and delicious treat for brunch or dinner. From Southern Living, earned their highest rating. This is not difficult but takes a little time because the vegetables are sautéed separately. I've also made this in a 13x9 pan, it's just not as pretty.
SERVES 8
Ingredients
- 3 garlic cloves, minced
- 1 large purple onion, sliced
- 2 red bell peppers, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 3 tablespoons olive oil, divided
- 2 yellow squash, thinly sliced
- 2 zucchini, thinly sliced
- 1 (8 ounce) package fresh mushrooms, sliced
- 6 large eggs
- 1/4 cup whipping cream
- 2 1/2-3 teaspoons salt
- 2 teaspoons fresh ground pepper
- 8 slices sandwich bread, cubed
- 1 (8 ounce) package cream cheese, cubed
- 2 cups shredded swiss cheese
Directions
1
Sauté garlic, onion and peppers in 1 T olive oil in a large skillet until tender. Drain and pat dry; set aside.2
Sauté squash and zucchini in 1 T olive oil in skillet until tender. Drain and pat dry; set aside.3
Sauté mushrooms in remaining 1 T olive oil in skillet until tender. Drain and pat dry; set aside.4
Whisk together eggs and next 3 ingredients in a large bowl; stir in sautéed vegetables, half of bread cubes, and remaining ingredients.5
Press remaining bread cubes in bottom of a lightly greased 10-inch springform pan and place on a baking sheet (to catch any liquid that leaks). Pour vegetable mixture into pan.6
Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm.
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- Course > Breakfast > Omelets & Frittatas
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 4 hours
- Occasion > Brunch
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Lutie
On May 4, 2008
Oh, yes! This is fantastic and makes a fabulous presentation! Thanks so much for the luscious breakfast and dinner frittata.
From: cookiedog
On Oct 19, 2007
I made this for work and it got rave reviews. I made the mistake of decorating the bottom of the springform pan before placing the bread cubes on top LOL. Actually, you can decorate the frittata at the end since you don't turn the frittata upside down. I used a combination of whole wheat and white bread cubes. The wheat bread held its shape more. This is really loaded with veggies and it was so pretty no one wanted to cut into it. Even after I cut it, it was still beautiful. Once someone had the first piece it disappeared like magic! Thank you for sharing your recipe LonghornMama!
From: echo echo
On Sep 23, 2005
Inge's beautiful picture inspired me to make this using yummy fresh vegetables (peppers, squash, zucchini, onions) from the farmer's market. I halved the recipe and cooked it in an 8 x 8-inch square pan; it came out a little flatter than the picture, but still very pretty and didn't hurt the flavor any. I only used 1 tsp of salt as I'm used to very little salt on my food now. For cheese I used half Swiss and half gruyere. Wonderful, wonderful, wonderful.
From: Inge 1505
On Jul 13, 2005
This was sooo yummy! And pretty enough for guests, too. Wonderful combination of flavors that make a beautiful vegetarian dish.It was moist, the individual flavors of the vegetables stood out nicely, due to their being fried seperately. We had it for dinner and I successfully reheated some leftover piece the next day for 10 minutes in the 400 F oven. Almost as good as fresh! -
Things I made different: I halved the recipe and baked in a 7 inch springform. It still needed 1 hour at 325 F. Yellow squash was unavailable, so I subed with zucchini, and knowing that we eat less salty than the average, I used 2/3 of the salt in the recipe ( 2 t for the whole recipe), which was just right for us. Thank You LonghornMama. 
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