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Green Bean & Bell Pepper Frittata
Green Bean & Bell Pepper Frittata
Yield: Makes 4 to 6 servings
Ingredients:
1-3/4cups chicken broth
1tablespoon plus 1/4 teaspoon Italian seasoning, divided
1/2pound fresh green beans, cut into 1-inch pieces
3tablespoons olive oil, divided
3/4cup chopped onion
1-1/2cups chopped red bell peppers
4cloves garlic, minced
1/2teaspoon salt
1/4teaspoon black pepper
3tablespoons dry sherry
8eggs
1/4cup plus 3 tablespoons grated Romano cheese, divided
1/4cup whipping cream
Dash ground red pepper
Preparation:
1.Combine chicken broth and 1/4 teaspoon Italian seasoning in 2-quart saucepan. Bring to a boil over medium-high heat.2.Add green beans. Reduce heat to low; simmer, covered, 17 to 20 minutes until green beans are very tender. Drain; set aside.3.Preheat oven to 325°F. Heat 2 tablespoons oil in 10-inch nonstick ovenproof skillet over medium-high heat. Add onion and remaining tablespoon Italian seasoning; cook 4 to 5 minutes until onion is golden brown.4.Add remaining tablespoon oil, bell peppers and garlic to skillet; cook 3 to 5 minutes until peppers are tender. Stir in green beans, salt and black pepper; mix well. Reduce heat to medium. Add sherry; stir 2 to 3 minutes.5.Place eggs, 1/4 cup cheese, cream and ground red pepper in blender. Blend at medium speed 1 minute or until just blended. Pour egg mixture over filling in skillet. Reduce heat to low; cook 6 to 7 minutes until frittata starts to set.6.Transfer skillet to oven. Bake 6 to 7 minutes until center is just set.7.Top frittata with remaining 3 tablespoons cheese. Bake 5 to 7 minutes until cheese melts. Let stand 5 minutes before serving. Garnish with fresh parsley, if desired.
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