February 29, 2012

Smokey Red Pepper Frittata

I guess I am on a Spanish-flavor kick! Here's a frittata I made for breakfast that was adapted from a recipe by Bryant Terry. Enjoy!

1 tablespoons extra-virgin olive oil
1/2 large onion, diced
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1 cup diced red bell pepper
1/2 teaspoon dried thyme
1/2 teaspoon coarsely chopped oregano leaves
3 large eggs
3/4 cup egg whites (or whites from 3 eggs)
1/2 cup whole milk
3/4 cup shredded sharp cheddar cheese
Freshly ground black pepper

In a 10 or 12-inch, ovenproof (nonstick recommended) skillet, heat 1 tablespoon olive oil. Add the diced onion, crushed red pepper, garlic powder, paprika, chili powder and a large pinch of salt and cook over medium heat until the onion is browned, about 10 minutes. Add the red bell pepper and cook until softened, about 5 minutes. Stir in the thyme, oregano, and ¼ tsp salt. Stir in the shredded cheese.

Preheat the oven to 350⁰ F. Whisk the eggs with the milk. Pour in the beaten eggs and stir lightly to mix them with the vegetables. Season with black pepper. Cook the frittata until the eggs have almost set, about 8 minutes. Put the frittata in the preheated oven broiler until just set and lightly browned, about 10 minutes. Season with salt and pepper to taste. Serve the warm frittata with slices of hearty toast.

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