loading

Although I have labeled this frittata as a "Sunday Morning" dish, it contains approximately 14 grams of protein per serving and it is full of healthy fresh vegetables making it an excellent dish that can be eaten at any time - breakfast, brunch, lunch, or dinner!

Step 1: INGREDIENTS: (4 Servings)

  1. 1 TBS Grapeseed Oil
  2. 1/2 cup chopped green onions (about 3 onions)
  3. 1/2 sweet bell pepper, peeled, seeded, and diced.
  4. 1/4 teaspoon dried thyme (or 1 teaspoon freshly chopped)
  5. 1/4 teaspoon dried oregano
  6. 1/4 teaspoon garlic powder (optional)
  7. 1/4 teaspoon ground cardamom
  8. 1/2 teaspoon Diamond Crystal Salt Sense with Iodine (or sea or kosher salt), divided in half
  9. 1/2 teaspoon coarse ground black pepper
  10. Saffron (just a few threads) (optional)
  11. 4 large raw eggs (I prefer brown)
  12. 2 TBS Half & Half
  13. 1/2 cup (about 2 ounces) shredded Asiago Cheese (Stella Asiago Cheese hand-rubbed with Rosemary has become one of my favorite cheeses)
  14. 6 ounces grape tomatoes (about 14 little tomatoes) sliced in half
  15. A sprig of fresh Basil for garnish (optional)

Step 2: PREPARATION:

  1. *Peel a sweet bell pepper and cut it in half; then remove the seeds and dice or chop the flesh of 1/2 pepper into small pieces.
  2. Slice the green onions into small rounds, including a good bit of the tops.
  3. Remove any stems from the grape tomatoes and slice the tomatoes in half.
  4. Shred about 2 ounces of Asiago Cheese (or buy or shred the cheese of your choice).
  5. Portion separately the dried thyme that will be used in frying the peppers, 1/4 teaspoon of salt, and all of the other spices (except Saffron) that will be mixed into the beaten eggs, and set aside.

  • All of the above could actually be done in advance of cooking the frittata - even the day before - and wrapped in plastic wrap and refrigerated.

When you are ready to cook the frittata:

  1. Break the eggs into a medium-sized glass bowl.
  2. Add the half & half, shredded cheese, all of the spices and herbs (except the thyme), and a few threads of saffron if using.
  3. Whisk the egg mixture until everything is well blended.

  • *NOTE: if you have never tried to peel a raw bell pepper, you might find this task a bit challenging (I always do). It's not easy, especially because of the shapes and curves of the pepper. I have found an old potato peeler to work best, and it really isn't important to remove all of the skin. The skin of a bell pepper is tough, and sometimes bitter, so removing as much of it as possible enhances the recipe.

Step 3: INSTRUCTIONS:

Preheat your oven to 425 degrees F.

While the oven is heating:

  1. Place the 1 TBS of grapeseed oil into an *oven-safe non-stick 10" skillet and heat it over medium heat.
  2. When the oil is hot, but not smoking, add the diced bell pepper and dried thyme. Cover the pan and cook until the bell pepper becomes tender, but not browned - stirring occasionally (about 4 or 5 minutes).
  3. Remove the cover, add the sliced green onions, and continue to cook until the pan liquid evaporates (perhaps 2 or 3 minutes more).
  4. Remove the pan from the burner and pour the egg mixture over the cooked peppers and onions. Slide a oven-save spatula under the edges of the mixture, gently moving and lifting it around the pan so that the mixture will coat the bottom of the pan.
  5. Arrange the sliced grape tomatoes over the surface of the frittata as pictured.
  6. Return the skillet to the stove burner; lower the heat to medium-low and cook the frittata until the sides are set but the mixture is still runny on top (about 10 to 15 minutes).
  7. Place the skillet on a center rack in the preheated oven and cook the frittata until the center is cooked through and the tomatoes are beginning to brown (until a wooden skewer inserted in the center comes out clean) - about 10 to 15 minutes more.
  8. Remove the frittata from the oven; slide a heat-proof spatula around the edges and underneath to loosen it,sprinkle 1/4 teaspoon of salt over the sliced tomatoes and serve (see next step).
  • *I am fortunate that I own an old Anolon Professional Hard Anodized Non-Stick 10" skillet that will withstand 500 degrees F. I have no idea when or how I acquired this rather beat-up looking old pan, but it is a blessing to have in the kitchen!

Step 4: TIME TO EAT . . .

Not only is it a Sunday morning, today is EASTER SUNDAY, and I have just enjoyed a slice of this tasty frittata along with a couple of slices of toasted Naan bread, some sugar-free Blueberry jam, and a glass of OJ.

What a great beginning to a new day!

Bon Appettit

Step 5: NUTRITION:

I have prepared the nutritional value of this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer (naan bread, jam & OJ not included in the analysis).

Enjoy!.

About This Instructable

791views

17favorites

License:

Bio: I am a 79-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down ... More »
More by THE GOURMET GRANDPA:SUNDAY MORNING FRITTATA ORGANIC RED CHARD SALAD WITH GRILLED WILD STEELHEAD TROUT TABBOULEH SALAD 
Add instructable to: