Sweet Pepper and Basil Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A little splash of balsamic vinegar adds a sweet, rich layer of flavor without adding carbohydrate. Ingredients:
6 large eggs, lightly beaten |
1/2 cup (2 ounces) shredded fontina cheese |
1/4 cup (1 ounce) shredded fresh parmesan cheese |
1/4 cup thinly sliced fresh basil |
1/2 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
1 tablespoon olive oil |
1 yellow onion, thinly sliced |
4 garlic cloves, minced |
4 red bell peppers, thinly sliced |
1 bay leaf |
3 tablespoons balsamic vinegar |
Directions:
1. Preheat oven to 375°.
2. Combine eggs, cheeses, basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl; stir well. Set aside.
3. Heat oil in a 12-inch nonstick skillet over medium-high heat until hot. Add onion, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; sauté until tender. Add bell pepper and bay leaf to pan; sauté until very tender. Discard bay leaf. Spread bell pepper mixture evenly in bottom of pan. Reduce heat to medium-low. Stir egg mixture, and pour over bell pepper mixture in pan. Cook 3 to 5 minutes or until edges begin to set. Wrap handle of pan with foil. Transfer pan to oven, and bake, uncovered, at 375° for 6 to 8 minutes or until eggs are completely cooked.
4. Loosen sides and bottom of frittata with a spatula. Turn out onto a plate. Brush bottom and sides with balsamic vinegar. Cut into 6 wedges, and serve immediately.
5. carbo rating: 7
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