Green Pepper Frittata ♥

Today's easy vegetable frittata: An easy-to-make, quick-to-the-table frittata, soft and custardy and studded with bits of green bell pepper. Weight Watchers Friendly, just PointsPlus 6 for a generous, filling and satisfying serving. Low Cal. Low Carb. High Protein. Naturally Gluten Free.

Hello, all! Anyone else having a relaxing long weekend? It's the unofficial end of summer for many, me too, even if it's still hot-hot-hot here in eastern Missouri, even if the cornucopia of late-summer vegetables will be with us for at least another month. You know the ones, right? Eggplant. Tomatoes. Zucchini. Tomatillos. And Bell Peppers! Barrels and baskets of rainbow-colored peppers, orange, red, yellow, purple, gold!

And yes, green peppers too although too bad, the most common pepper isn't so popular right now. Me, I love the savory side of the green pepper, slightly bitter. The ones from our garden (and your farmers market) have thinner skins, a more pungent flavor than their thick-skinned cousins from the supermarket. I wanted to showcase the less-loved green pepper and it turns out, a Green Pepper Frittata did just the trick.

Not into frittatas? Me either, for the longest while. Then I came across a Donna Hay recipe that calls for a lot of milk. All the milk creates the frittata of my dreams, soft and custardy. And that's the way I've been making frittatas two or three times a month since 2012, learning the in's and out's, playing the variations. Kitchen Parade readers will remember Never-the-Same-Twice Vegetable Frittata, that's the basis of today's frittata too.

RECIPE for GREEN PEPPER FRITTATA

Hands-on time: 20 minutes
Time to table: 20 minutes
Serves 4

EGG MIXTURE
4 large eggs
2 large egg whites (or 1 more large egg)
1 tablespoon good mustard
1/2 cup (112g) 0% Greek yogurt (or low-fat cottage cheese), optional but really good
1-1/2 cups (350g) whole milk
Salt & pepper to taste (don't skip, don't skimp!)

GREEN PEPPER
1 tablespoon olive oil
1 green bell pepper, mostly diced, some in lengths
2 green onions, diced
1 large clove garlic, sliced thin
1 tablespoon chopped fresh parsley
Salt & pepper to taste

Egg Mixture
1/2 cup (45g) grated cheddar

Turn on the broiler, place a rack right below the broiler.

EGG MIXTURE In a mixing bowl, whisk the eggs, whites and mustard until completely mixed. If using, whisk in Greek yogurt. A quarter cup at a time at first, whisk in the milk. Set the Egg Mixture aside while the vegetables cook.

VEGETABLES Heat a non-stick or well-seasoned skillet on medium high, add oil and let heat until shimmery. Stir in the diced green pepper (save the lengths for a bit) and green onion. Once the pepper is starting to soften, add the green pepper lengths, garlic, parsley, salt and pepper, cook for 1 minute.

START ON THE STOVETOP Reduce the heat to medium low, this is really important, otherwise the eggs will cook too fast and turn tough. Gently pour the Egg Mixture over the vegetables, then sprinkle the cheese on top. Without stirring, let the frittata cook for 3 minutes, the edges will just be starting to round off and set a bit, a few lava-like bubbles are fine but do keep the temperature low.

FINISH UNDER THE BROILER Carefully move the skillet under the broiler and broil for 5 minutes or until the outer areas are set but the center is still a little bit jiggly. Actual timing will vary depending on the size of your skillet and other factors. I made this one in a nine-inch cast iron skillet, it required two extra minutes under the broiler. But do stay aware, you don't want to overcook a frittata!

LET REST & SERVE Remove from broiler and let rest (and continue to cook and to firm up) for 5 minutes. Cut the frittata into wedges and serve. The wedges refrigerate well for two or three days, they're even quite good cold!

ALANNA's TIPS & KITCHEN NOTES
Why bother dicing and slicing the green pepper? Why add them to the skillet separately? So here's the thing. The more I cook, the more I carefully consider texture. Here, I wanted a mix of soft, easy-to-eat diced green pepper but an occasional bite of less-cooked still-a-little-crunchy green pepper lengths.
Do whisk the Egg Mixture before starting the vegetables, it'll all go faster than you think.

TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from Never-the-Same-Twice Vegetable Frittata, my master frittata recipe.

NUTRITION INFORMATION Per Serving: 235 Calories; 14g Tot Fat; 6g Sat Fat; 232mg Cholesterol; 257mg Sodium; 8g Carb; 1g Fiber; 7g Sugar; 17g Protein. WEIGHT WATCHERS POINTS: WW Old Points 6 & WW PointsPlus 6 CALORIE COUNTERS 100-calorie serving = scant half serving.

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ANYONE ELSE COLLECT FAVORITE EGG RECIPES?

~ How to Make a Spinach Omelet ~
~ Baked Eggs with Ratatouille Vegetables ~
~ Toad in a Pattypan Hole ~
~ more breakfast recipes ~
from A Veggie Venture

~ Gashouse Eggs ~
~ Mexican Gas House Eggs ~
~ Shakshuka (Eggs Nested in Summer Vegetables) ~
~ How to Poach a Perfect Egg ~
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from Kitchen Parade, my food column

COOKING IN SEASON: THIS SAME WEEK ACROSS THE YEARS

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A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
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