Roasted Pepper Frittata

Pin It

Roasted Pepper Frittata2

It had been ages since I made a frittata. With friends coming for brunch a few weeks ago, I was bored with the idea of making my usual torta. Leafing through Ina Garten’s “How Easy is That?” cookbook, I decided to try her “Roasted Vegetable Frittata”.  As with most of Ina’s recipes, it came together as promised and was a hit at brunch.

These days, however, I am determined to drop some weight and am religiously counting calories. Because I love to cook, it seems a double punishment to both diet and stay out of the kitchen. So I decided to rework the recipe as a roasted pepper frittata, a healthier version with fewer calories, fat and salt.

Subbing low-fat milk for the half-and-half was an obvious move. I hadn’t been crazy about either the garlic or zucchini in Ina’s recipe, so out they went. I used Fontina in place of the Gruyére, just because that’s what I found in the fridge. The original size of the chopped vegetables had seemed too large, so I chopped them smaller, into 3/4-inch sized pieces. Cutting back on the oil and switching out the butter for a bit of the oil saved some more calories, and my streamlined recipe was ready to go – and turned out to be a home run at supper last night.

TIP: If you are fortunate enough to have a Trader Joe’s in your neighborhood, they sell a package of three peppers, red, orange and yellow.

Roasted Pepper Frittata
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A healthier version of Ina Garten's roasted vegetable frittata.
Ingredients
  • 1 red bell pepper, seeded and cut into ¾-inch pieces
  • 1 yellow bell pepper, seeded and cut into ¾-inch pieces
  • 1 orange bell pepper, seeded and cut into ¾-inch pieces
  • 1 small red onion, peeled and cut into ¾-inch pieces
  • ¼ cup olive oil, 1 tablespoon reserved
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 12 large eggs
  • 1 cup 2% milk
  • 3 tablespoons grated Parmesan cheese
  • ½ cup grated Fontina cheese
Instructions
  1. Preheat oven to 425 degrees.
  2. Place the peppers and onion on a sheet pan. Drizzle with the olive oil, saving 1 tablespoon for later. Toss with salt and pepper.
  3. Bake for 25 minutes, tossing vegetables once after 15 minutes. Remove pan from oven and lower oven temperature to 350 degrees.
  4. Using a large bowl, whisk together the eggs, milk and Parmesan.
  5. In a 10-inch ovenproof skillet, heat the remaining tablespoon of oil over medium heat. Add the roasted vegetables to the skillet. Pour the egg mixture over the vegetables and cook for 2 minutes without stirring.
  6. Place the skillet in the oven and cook for 25 minutes, until the center of the frittata has set and top is golden brown.
  7. Sprinkle with Fontina cheese and bake another 3 minutes.
  8. Cut into wedges and serve.

 

 

Pin It

, , , , ,

16 Responses to Roasted Pepper Frittata

  1. sippitysup March 8, 2013 at 10:17 am #

    It’s a beauty for sure. Yay Ina. Yay you! GREG

    • Liz March 8, 2013 at 10:26 am #

      Yea, us 😉

  2. Suzanne March 8, 2013 at 4:32 pm #

    The changes you made are great, the frittata looks indulgent and I am sure thats exactly the way it tastes. I’m always trying to drop some pounds too, love what you done with Ina’s recipe.

    • Liz March 8, 2013 at 5:47 pm #

      I swear, it tasted just as good without the half and half and extra butter. Thanks.

    • Liz March 9, 2013 at 9:27 am #

      Thank you, Suzanne – I was pleased with the result and we didn’t miss the extra salt or fat.

  3. Wendy Read March 8, 2013 at 5:30 pm #

    I love what you have done with the original recipe too Liz. Fontina cheese is a great sub. I roast my red peppers, peel them and can them in a bit of wine vinegar (touch of salt and sugar) along with oregano–this way I always have a jar on hand–they would have been fantastic in your frittata if you had been short on time. Great Pic too!

    • Liz March 8, 2013 at 5:48 pm #

      Thanks – I need a Wendy fix.

  4. Kim March 8, 2013 at 5:49 pm #

    Hey Liz, I’m with ya. I’d like to drop a little too… but my kitchen projects are just too tempting. IT’S HARD!!!! I’m really good in the morning, but by the time dinnertime rolls around, all I want is a bowl of pasta. 🙁 Best of luck to you, and kudos for “renovating” a recipe so it’s better for you!

    [K]

    • Liz March 9, 2013 at 9:03 am #

      Thanks, Kim it’s hard but I’m determined!

  5. Lynda - TasteFood March 8, 2013 at 7:46 pm #

    I love frittatas. This is a great lightened version!

    • Liz March 9, 2013 at 9:04 am #

      I think I’m on a frittata binge now – want to try Oui Chef Steve’s tart with roasted tomatoes in a frittata next.

  6. Jayne March 10, 2013 at 3:24 am #

    This sounds really good, my husband was only recently saying he would like a frittata, its something I never make. I will have to try this, what a delicious and timely recipe!

    • Liz March 10, 2013 at 5:09 pm #

      Try it – and let me know how your husband likes it?

  7. Carol Sacks March 11, 2013 at 7:06 pm #

    Great ideas to lighten up that frittata, Liz. Looks delicious!

  8. Marie September 2, 2013 at 9:25 am #

    I love a good frittata, and this one is delicious.

Trackbacks/Pingbacks

  1. 18 Bodacious Brunch Recipes | She's Cookin' | from the heart - May 6, 2013

    […] Roasted Pepper Frittata from Liz at Liz the Chef […]

Leave a Reply

Rate this recipe:  

Site built by Andrew Wilder