Roasted Red Pepper and Canadian Havarti Frittata
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 314 |
| pro | 20 g |
| total fat | 24 g |
| sat. fat | 10 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 463 mg |
| sodium | 423 mg |
| % RDI: | - |
| calcium | 23 |
| iron | 14 |
| vit A | 44 |
| vit C | 98 |
| folate | 25 |
Serve with Mixed Green Salad.
Ingredients
-
1 tbsp (15 mL) vegetable_oil
2 cloves garlic, minced
2 green_onions, chopped
2 tsp (10 mL) chopped fresh thyme
1 cup (250 mL) chopped roasted or raw sweet red pepper
8 eggs
1/4 cup (50 mL) milk
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) shredded Havarti, Swiss or old Cheddar cheese
Preparation
In 9- or 10-inch (23 or 25 cm) nonstick ovenproof skillet, heat oil over medium heat; cook garlic, onions and thyme for 1 minute. Add red pepper; cook for 1 minute.
In bowl, whisk together eggs, milk, salt and pepper; mix in cheese. Pour into skillet, stirring to mix; cook for 5 minutes.
Reduce heat to medium-low. Cover and cook for about 7 minutes or until bottom and side are firm yet top is still slightly runny. Broil for 1 minute or until golden brown and set. To serve, cut into wedges.
Additional information :
Variation
Vegetable Frittata: Add 2 cups (500 mL) frozen or cooked cut broccoli, green beans or mixed vegetables along with the cheese.
Tips
To ovenproof a skillet with a plastic or wooden handle, wrap the handle in foil.
For a crunchy topping, toss 2 cups (500 mL) seasoned croutons with 2 tbsp (25 mL) butter, melted; sprinkle over frittata before broiling.
Source : Canadian Living Magazine: October 2001
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