Pepper and Onion Frittata with Arugula Salad
By America's Test KitchenPublished on October 17, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
12 large eggs 3 tablespoons half-and-half Salt and pepper 3 ½ tablespoons extra-virgin olive oil 2 red bell peppers, stemmed, seeded, and sliced thin1 small onion, sliced thin2 ounces (2 cups) baby arugula ¼ cup pitted Kalamata olives, halved2 teaspoons lemon juice 2 ounces goat cheese, crumbled (½ cup)
Before You Begin
Feel free to mix up the color palette and use any combination of colored bell peppers in place of red.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl until well combined.
- Heat 1 1/2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add bell peppers and onion and cook until spotty brown, about 8 minutes. Reduce heat to medium-low and stir in egg mixture. Cook, using spatula to scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes. Smooth egg mixture into even layer. Transfer skillet to oven and bake until surface is golden brown, 8 to 10 minutes. Slide frittata onto serving platter.
- Toss arugula, olives, lemon juice, and remaining 2 tablespoons oil together in bowl. Season with salt and pepper to taste. Pile salad on top of frittata, sprinkle with goat cheese, and serve.
Time
30 minutesYield
Serves 4Ingredients
12 large eggs
3 tablespoons half-and-half
Salt and pepper
3 ½ tablespoons extra-virgin olive oil
2 red bell peppers, stemmed, seeded, and sliced thin
1 small onion, sliced thin
2 ounces (2 cups) baby arugula
¼ cup pitted Kalamata olives, halved
2 teaspoons lemon juice
2 ounces goat cheese, crumbled (½ cup)
Ingredients
12 large eggs
3 tablespoons half-and-half
Salt and pepper
3 ½ tablespoons extra-virgin olive oil
2 red bell peppers, stemmed, seeded, and sliced thin
1 small onion, sliced thin
2 ounces (2 cups) baby arugula
¼ cup pitted Kalamata olives, halved
2 teaspoons lemon juice
2 ounces goat cheese, crumbled (½ cup)
Ingredients
12 large eggs
3 tablespoons half-and-half
Salt and pepper
3 ½ tablespoons extra-virgin olive oil
2 red bell peppers, stemmed, seeded, and sliced thin
1 small onion, sliced thin
2 ounces (2 cups) baby arugula
¼ cup pitted Kalamata olives, halved
2 teaspoons lemon juice
2 ounces goat cheese, crumbled (½ cup)
Why This Recipe Works
Adding a salad to this breakfast staple makes a well-rounded meal at any time, day or night.
Before You Begin
Feel free to mix up the color palette and use any combination of colored bell peppers in place of red.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl until well combined.
- Heat 1 1/2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add bell peppers and onion and cook until spotty brown, about 8 minutes. Reduce heat to medium-low and stir in egg mixture. Cook, using spatula to scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes. Smooth egg mixture into even layer. Transfer skillet to oven and bake until surface is golden brown, 8 to 10 minutes. Slide frittata onto serving platter.
- Toss arugula, olives, lemon juice, and remaining 2 tablespoons oil together in bowl. Season with salt and pepper to taste. Pile salad on top of frittata, sprinkle with goat cheese, and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments