Frittata with Pork Eco-friendly Peppers

 

Bacon, Pepper, Cheese Frittata Viewer inspired recipe

Video taken from the channel: Cooking with John


 

ham and cheese Frittata

Video taken from the channel: misfits and dreamers


 

The Grilling Show Smoked Ham Frittata

Video taken from the channel: BigGreenEggHQ


 

Ham and cheese frittata

Video taken from the channel: Chatelaine


 

Krakus Ham Frittata

Video taken from the channel: Poland on a Plate


 

Red Pepper Frittata: The Lighter Option

Video taken from the channel: Scoff


 

Gennaro’s Sweet Pepper Frittata

Video taken from the channel: Jamie Oliver


Melt 1 tablespoon of the butter in a large nonstick skillet over low heat. Add the onion, bell pepper, ¼ teaspoon of the salt, and ¼ teaspoon of the black pepper. Cook, stirring occasionally, until the vegetables are crisp-tender, 3 to 4 minutes. Stir in the ham and cook, stirring occasionally, for 1 minute.

Ingredients. 8 large eggs. 1/4 cup chopped fresh chives. 1/2 teaspoon salt.

1/2 teaspoon ground black pepper. 2 tablespoons (1/4 stick) butter. 1 1/2 cups chopped bell peppers (mix of red, yellow, and green) 4 ounces Black Forest ham, cut into 1/2-inch dice. Add croutons, ham and half the cheese, half bell peppers and half green onions.

Pour the mixture of eggs in a greased pie plate of 9 inches or an 8 inches greased square pan. Sprinkle with remaining cheese, bell pepper and green onion. Cook in a preheated oven of 350 F for about 20 minutes or until the frittata is golden and the eggs are set.

Whisk eggs, chives, salt and pepper in medium bowl to blend. Melt butter in large broilerproof skillet over medium heat. Add peppers and ham; sauté until peppers are tender, about 5 minutes. Add in green onions, bell peppers, and mushrooms; stir/saute until tender, about 6-7 minutes; stir in ham.

Preheat broiler; in a medium bowl, whisk together the eggs, water, salt, thyme, pepper, 1 cup cheese, and parsley. Melt butter in 10-inch ovenproof skillet on medium heat. Add red peppers; cook and stir 5 min. or until crisp-tender. Add egg mixture, ham and 1/2 cup cheese; mix well.

Stir the onions, ham, herbs and cheese into the eggs. Heat the non-stick skillet. Pour the frittata mixture into the pan and stir to make.

Saute mushrooms, pepper and onions until tender. In a bowl, beat eggs until foamy; stir in ham. Pour over the vegetables.

Let eggs set on the. 2 tablespoons butter. 1/2 onion, chopped.

1/2 green bell pepper, chopped. 1 cup chopped cooked ham. 8 eggs. 1/4 cup milk.

1/2 cup shredded Cheddar cheese. salt and ground black pepper. Add ham, red pepper, broccoli, green onion, and jalapeno to the egg mixture and mix well Place an ovenproof skillet over medium heat and melt the butter. Next, pour the egg mixture into the skillet, cover, and cook for about 5 minutes.

List of related literature:

* Sprinkle the Cheddar over the top of the frittata and broil for 2 to 3 minutes until the frittata is set and the cheese has melted.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Add ¹∕ cup jarred roasted red peppers, rinsed, patted dry, and cut into ¹∕­ inch pieces, to omelet along with asparagus.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Add ⅓ cup roasted red peppers, rinsed, patted dry, and cut into ¼-inch pieces, to omelet with asparagus mixture.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Pour off all but 2 tablespoons fat left in skillet, add onions, tomatoes, garlic, oregano, and red pepper flakes and cook over medium-high heat until vegetables are softened and lightly browned, 8 to 10 minutes; transfer to bowl with potatoes and sausage and toss to combine.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Sprinkle top evenly with remaining 1/4 cup cheese and broil until it melts and frittata is golden brown, 2 to 3 minutes more.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Add the bay leaf chopped very fine, and the pepper pod, cut in two, and set the gumbo back to simmer about an hour longer.

“How America Eats: A Social History of U.S. Food and Culture” by Jennifer Jensen Wallach
from How America Eats: A Social History of U.S. Food and Culture
by Jennifer Jensen Wallach
Rowman & Littlefield Publishers, 2012

Lay the pepper strips on top of the frittata.

“Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever” by Staness Jonekos, Marjorie Jenkins
from Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever
by Staness Jonekos, Marjorie Jenkins
Harlequin, 2014

Add the onions, green onions, bell peppers, and parsley and cook, stirring, until the onions and bell peppers are tender.

“Justin Wilson's Easy Cookin': 150 Rib-Tickling Recipes for Good Eating” by Justin Wilson
from Justin Wilson’s Easy Cookin’: 150 Rib-Tickling Recipes for Good Eating
by Justin Wilson
Pelican Publishing,

Prep time: 10 min • Cook time: 8 min • Yield: 4 servings 8 eggs 2 tablespoons lowfat milk Salt and pepper, to taste 4 teaspoons extra-virgin olive oil 1 small zucchini, diced 1 small red bell pepper, diced 1 cup firmly packed arugula 1 In a bowl, whisk together the eggs, milk, and salt and pepper.

“Acid Reflux Diet & Cookbook For Dummies” by Patricia Raymond, Michelle Beaver
from Acid Reflux Diet & Cookbook For Dummies
by Patricia Raymond, Michelle Beaver
Wiley, 2014

Top the frittata with the remaining pancetta slices, mushrooms, and spinach and the red pepper flakes.

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
by Kyndra D. Holley
Victory Belt Publishing, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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23 comments

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  • This morning I made this dish. I watched the video and studied really hard for my examination this morning. Once again my wife enjoyed my food. I topped mind with sour cream and I used jalapeno peppers(without seeds)along with sweet peppers as well. It was absolutely delicious

  • I do the same thing exactly, but using gram wheat and single cream instead of eggs, occasionally, but with adding a hint of cumin to the mix. The taste is beautiful.

  • Looks awesome, where I’m from (Canada) I would just call that a baked omelet. Interesting to hear the different adaptations on it. I don’t think I’ve seen the name Frittata used frequently on menus here.

  • Ciao Carissimo signior Contaldo,
    La voglio tanto bene, ogni tanto io vedo il vostro video,veramente ogni programma della vostra insegniarmi con divertente e orgoglioso.

    Viva L’Italia

    Un Bacio con abraccio forte

    California USA
    Dariush M

  • After putting the eggs and leaving it to cook for 4 mins, I tried to flip it like Gennaro. The bottom part of the frittata got stuck and I just had some runny lumps on my plate.

  • I love this man. He’d be like a perfect uncle. Like whenever you go to uncle Gennaro’s you can be sure you’re gonna have amazing food

  • Love this. Would Gennaro consider doing a collaboration with @Donal Skehan and @SORTED Food?? It will be great to see these 3 very passionate chefs cooking a storm alongside one another in one kitchen! Many fans would love that as well!!

  • I love your videos, too, Gennaro.:) My mother’s family moved to America from Southern Italy in the early 1960s and you cook much like they do!  It’s so nice to see a Chef who actually is bringing the authentic, classic dishes.  God bless you, you are a joy to watch and learn from.

  • Yes it’s lovely hearing the different ways people say basil =) Glad you like the recipe. Let us know how you get on making it up!

  • I’d love to see somebody make a cooking video and taste the finished food only to spit it out in disgust. It would be funny as hell.

  • I would feel nervous cooking in a kitchen because I have no experience other than a dishwasher! However, I do like to cook at home and experiment with different things. I love watching cooking shows on youtube..

  • “important for the pan to be oiled”
    Unless you have silicone baking molds. No greasing necessary at all.
    They are also much better for any kind of cooking.

  • i have sensitivities to eggs and dairy so i use gram flour and make a thick farinata (peppers and onion are good but i really love asparagus onion and rosemary). good stuff!

  • Glad you guys like the video. It was really tasty trust us =) We have 6 more videos in the series coming up which hopefully you’ll love. Phil’s recipes include low fat fruity muffins, a healthy chicken curry and a great prawn and courgette pasta dish. Let us know what you think…and how you get on making the red pepper frittata!

  • I love that you can make fancy things like Frittatas on the Big Green Egg. I had no idea when I first got into BBQing that the Egg was capable of so many things. Thanks!!

  • Yummy! I love frittatas. They are so versatile, can put darn near anything in them. And so easy to make but ohhh so good and hearty. Great way to start off the day:)

  • thanks for this. my late wife would make her Italian fsmily’s recipe monthly when friends came over for brunch or dinner. always a big deal and cooked a large one in thd big cast iron skillet..the deep dish one.
    amazibg. did one with meat and one veggie for the non meat eaters among the group. very hearty, we had a farmer up our road so we’d get fresh eggs. bacon. I had a huge garden so had fresh everything plus the farmer further up had cheese and butter.
    just something to share a home cooked meal with friends. miss it.

  • im only 13 and even I was able to make this! I surprised my family with this this morning. they loved it! thanks so much john for another great/easy recipe! you never fail to impress

  • Don’t be nervous. Give one of our recipes a go and you’ll be amazed at what great, tasty dishes you can create without too much stress! Glad you like watching cooking shows-we’ve got loads of great videos on our YouTube channel for you to enjoy.

  • Looks good but maybe try making something that’s your own recipe!!!!! You seem to make really easy foods that most know how to make.

  • I’m totally making this for breakfast tomorrow. John thank u for inspiring me to start cooking. Before I started watching all ur channels I was just a little girl wondering what I’m good at I was always sad and mad and just so curious about what I’m good at. I thought I was bad at everything but I started watch ur vlogs then ur pranks then the gaming channel then the cooking channel then Nikki’s channel and I took all that tried it out and it was awesome. U guys inspired and turned this sad little girl into a happy awesome and C����L little girl. I’m only 11 and bc of u I now know that my passion hobby in life is cooking and pranking and I even kinda weirdly vlog a little bit on snapchat. So to Nikki John and Iris i thank u all for changing my life and making me happy especially when I need it. I also love kids now. Iris is SOOOOO CUTE.

  • I made this! Did not use parmesan though, it was absolutely delicious. Thank you Gennaro!:) The Italian grandpa I never had haha.

  • John!!!! please make the big fat hamburgers filled with the cream cheese that you made in a vlog one time a while ago. So i can learn to make them PLEASE!!! Thanks <3 you guys! Thumbs this up guys if you don't mind guys so he can see this! much love!