Roasted Red Pepper Frittata (Serves 1-2)
The taste of roasted red pepper is worth $0.63 per frittata to me. You can fire-roast fresh red peppers at home or buy them bottled at Whole Foods Market. I took the easy route recently and bought 4 peppers in a bottle for $4.99. Four peppers is enough for 8 frittatas because the flavor is strong and a three-egg frittata (my specialty) is small. Just slice one pepper in half and put the unused half back in the bottle.
Prep Time: 5 minutes
Cook Time: 10 minutes
Roasted red pepper (fresh or bottled)
Three fresh eggs
Extra virgin avocado OR olive oil
Finely chop enough onion and roasted red pepper to cover the bottom of a small frying pan. Crack three eggs into a small mixing bowl. Add salt, black pepper, garlic powder, and dried cilantro to taste. My wife won’t eat cilantro, so I lay it on heavy when I am cooking for myself. I like it! Use a spoon or whisk to mix well.
Directions: Pre-heat oven to 350 degrees. Heat one tablespoon of avocado oil in the bottom of a small frying pan over medium heat on the stove top. Add onion and let cook in the hot oil. Salt and pepper to taste. Add roasted red pepper and salt and pepper to taste. Once the onions have begun to caramelize and the pepper soften, pour eggs over the vegetables and let cook until the edges begin to brown and can be edged away from the sides of the pan with a spatula (one or two minutes). Move the frying pan to the oven and let bake about six minutes until the eggs set fully and the top becomes firm to the touch. When done, remove from the oven and transfer to a plate.
Notes: The classic serving orientation of a frittata is flipped so the cooked side faces up. Some of my frittatas look good facing up and some look better facing down. I take the easy route now and habitually serve frittatas cooked side down.
One big eater can go it alone, or two people can share a three-egg frittata, add some fruit, and have a nice breakfast.
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