Broccoli, Smoked Mozzarella And Roasted Red Pepper Frittata

Broccoli, Smoked Mozzarellan And Roasted Red Pepper Frittatan is a main course that serves 4. Watching your figure? This gluten free, primal, and ketogenic recipe has 565 calories, 38g of protein, and 41g of fat per serving. For $2.94 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. 808 people found this recipe to be tasty and satisfying. A mixture of broccoli florets, pepper, mozzarella, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour. It is brought to you by Food Republic. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is spectacular. If you like this recipe, you might also like recipes such as Roasted Red Pepper and Italian Sausage Frittata topped with Marinaran and Mozzarella, Dinner Tonight: Broccoli Rabe, Roasted Red Pepper, Mozzarella, and Baked Spaghetti Frittata With Broccoli Rabe And Smoked Mozzarella.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions:  Heat the oven to 375°F.In a large bowl, whisk together the eggs, 1/2 teaspoon salt, 8 grinds pepper, and the red pepper flakes until smooth. Set aside.Heat 2 tablespoons of oil in a heavy, nonstick, oven-proof frying pan over medium heat.When the oil is hot, add the garlic and sauté until aromatic, about 1 minute. Immediately add the remaining oil and the broccoli (you don’t want the garlic to burn). Sprinkle the broccoli evenly with 1/4 teaspoon salt and 8 grinds pepper, and sauté until tender but still slightly firm, about 5 minutes (poke with a fork to check).Make sure the broccoli florets are evenly spaced in one layer, and then pour in the seasoned egg mixture.Gently shake the pan so the eggs spread evenly.Arrange the peppers and cheeses evenly over the top of the frittata, and let it continue to cook until the edges are set, about another 4 minutes.Transfer to the oven, and cook until the eggs are firm and the cheese has melted, about 15 minutes.Let cool slightly, then serve straight from the pan or on a platter pepper side up.Find more fabulous frittata recipes on Food Republic:Baked Spaghetti Frittata With Broccoli Rabe And Smoked Mozzarella RecipeZucchini And Onion Frittata RecipePasta Frittata Recipe

 

Step by step:

1. Heat the oven to 375°F.In a large bowl, whisk together the eggs, 1/2 teaspoon salt, 8 grinds pepper, and the red pepper flakes until smooth. Set aside.

2. Heat 2 tablespoons of oil in a heavy, nonstick, oven-proof frying pan over medium heat.When the oil is hot, add the garlic and sauté until aromatic, about 1 minute. Immediately add the remaining oil and the broccoli (you don’t want the garlic to burn). Sprinkle the broccoli evenly with 1/4 teaspoon salt and 8 grinds pepper, and sauté until tender but still slightly firm, about 5 minutes (poke with a fork to check).Make sure the broccoli florets are evenly spaced in one layer, and then pour in the seasoned egg mixture.Gently shake the pan so the eggs spread evenly.Arrange the peppers and cheeses evenly over the top of the frittata, and let it continue to cook until the edges are set, about another 4 minutes.

3. Transfer to the oven, and cook until the eggs are firm and the cheese has melted, about 15 minutes.

Let cool slightly, then serve straight from the pan or on a platter pepper side up.Find more fabulous frittata recipes on Food Republic

1. Baked Spaghetti Frittata With Broccoli Rabe And Smoked Mozzarella Recipe

2. Zucchini And Onion Frittata Recipe

3. Pasta Frittata Recipe

Nutrition Information:

covered percent of daily need