Main Dishes

Roasted Red Pepper Frittata

1 c . to tab (15 ml ) vegetable oil
2 cloves garlic, minced
2 green onions, chopped
2 c . tsp ( 10 mL) chopped fresh thyme
1 cup ( 250 mL) roasted red pepper ( paprika roast ) trade, chopped , or raw red pepper , seeded and chopped
8 eggs
1/4 t ( 60 ml ) of milk
1/4 c . tsp ( 1 mL) salt
1/4 c . tsp ( 1 mL) freshly ground black pepper
1 cup (250 ml) of Swiss cheese, Havarti or Cheddar , grated
In a nonstick skillet of 9 or 10-inch ( 23 or 25 cm ) diameter baking , heat oil over medium heat. Add garlic , green onions and thyme and cook for 1 minute , stirring occasionally. Add red pepper and cook for 1 minute. In a bowl , using a whisk, mix the eggs, milk , salt and pepper. Add cheese and mix. Pour the egg mixture into the pan , stirring to mix well and cook for 5 minutes. Reduce heat to medium -low heat. Cover the pan and cook for about 7 minutes or until the bottom and edges of the frittata have taken , but the top is still slightly liquid. Cook under a preheated broiler , about 4 inches ( 10 cm) from the heat source, for 1 minute or until the frittata is golden and the top has set. Using a spatula, gently loosen the frittata from skillet and slide it into a serving dish . When ready to serve , cut the frittata into wedges.


21% DV

12% DV

21% DV

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6% DV

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