Here's a little recipe for a red pepper frittata. This one's a snap to prepare and easy to adapt. Oh, and it's yummy too (promise!)
Simple Roasted Red Pepper Frittata
1 large red pepper
1 onion
1 zucchini
1 cup white mushrooms
6 eggs
1/2 cup sour cream
3 tbsp water
1 cup shredded cheese (your preference)
4 tbsp olive oil (approximate)
salt & pepper to taste
Broccoli, asparagus, or spinach are also yummy additions.
1. Chop up veggies (I find cutting the red pepper in long, thick slices works best) and coat lightly in olive oil. 4 or 5 tablespoons should do it. Add salt & pepper, & any desired herbs and spices.
2. Spread veggies on a cookie sheet & bake at 375 degrees for 30-35 minutes, or until they reach desired roastyness. Set aside.
3. Wisk the sour cream and eggs together. Pour egg mixture into an oven safe skillet. If you have a frittata pan, then whip that baby out! I used a 12" cast iron skillet, which will do just dandy.
4. Place veggies into egg mixture and top with shredded cheese. Bake at 375 degrees until browned. Usually 30-40 min.
5. Cut into wedges and enjoy!
Highly recommended accompaniments: Salsa, sour cream, and sliced avocado.
