ROASTED RED PEPPER AND TOMATO SOUP RECIPE | ALLRECIPES
On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.
Provided by Carol Crane
Categories Tomato Soup
Total Time 1 hours 40 minutes
Prep Time 15 minutes
Cook Time 1 hours 25 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
- Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
- Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
- Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
- Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
- Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
Nutrition Facts : Calories 170 calories, CarbohydrateContent 14.2 g, CholesterolContent 16.5 mg, FatContent 9.6 g, FiberContent 3.5 g, ProteinContent 7.6 g, SaturatedFatContent 4.9 g, SodiumContent 812.4 mg, SugarContent 7.3 g
SPINACH & PEPPER FRITTATA RECIPE | BBC GOOD FOOD
A balanced, omelette-like dish of protein-rich eggs baked with cheese, garlic, tomatoes, peppers and spinach
Provided by Sara Buenfeld
Categories Lunch
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a 20cm sandwich tin with a single sheet of baking parchment if your tin has a loose bottom.
- Beat the eggs in a large bowl with the cottage cheese, garlic, half the Parmesan, the spinach, peppers, nutmeg and some black pepper. Tip into the tin, top with the tomatoes and sprinkle with the remaining Parmesan. Bake for 40 mins until set all the way through and starting to puff up. Cut into wedges and serve hot or cold. Will keep for 3-4 days in the fridge.
Nutrition Facts : Calories 198 calories, FatContent 10 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 5 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fiber, ProteinContent 22 grams protein, SodiumContent 1 milligram of sodium
More about "red pepper frittata recipe recipes"
SAUSAGE AND PEPPER FRITTATA RECIPE | ANNE BURRELL | FOOD ...
Reviews 4.9
Total Time 35 minutes
Category main-dish
- In a bowl, add the Parmigiano to the beaten eggs and season lightly with salt. Using a heat-proof rubber spatula, stir the eggs into the pan with the sausage and peppers. Stir the eggs to evenly distribute the sausage and peppers throughout the eggs. Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through. Remove from the pan. Cut into wedges and serve hot or a room temperature.
VEGETABLE FRITTATA RECIPE | MYRECIPES
From myrecipes.com
Reviews 5
Total Time 41 minutes
Calories 307 calories per serving
- Place skillet in oven. Bake frittata until almost set in center, about 15 minutes. Turn broiler on high; broil frittata until top is golden brown, about 2 minutes, watching carefully to prevent over-browning. Remove from oven. Let frittata rest for 5 minutes before serving.
BROCCOLI FRITTATA RECIPE - MARC MURPHY | FOOD & WINE
From foodandwine.com
Reviews 5
Total Time 25 minutes
Category Eggs
- In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.
VEGETABLE FRITTATA RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 30 minutes
Category Breakfast, Brunch
Calories 177 calories per serving
- Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.
TURKEY FRITTATA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Reviews 4.7
Total Time 20 minutes
Cuisine american
Calories 316 per serving
- In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2 to 3 minutes until the frittata puffs
SPINACH & PEPPER FRITTATA RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Lunch
Cuisine Italian
Calories 198 calories per serving
- Beat the eggs in a large bowl with the cottage cheese, garlic, half the Parmesan, the spinach, peppers, nutmeg and some black pepper. Tip into the tin, top with the tomatoes and sprinkle with the remaining Parmesan. Bake for 40 mins until set all the way through and starting to puff up. Cut into wedges and serve hot or cold. Will keep for 3-4 days in the fridge.
SAUSAGE AND PEPPER FRITTATA RECIPE | ANNE BURRELL | FOOD ...
Reviews 4.9
Total Time 35 minutes
Category main-dish
- In a bowl, add the Parmigiano to the beaten eggs and season lightly with salt. Using a heat-proof rubber spatula, stir the eggs into the pan with the sausage and peppers. Stir the eggs to evenly distribute the sausage and peppers throughout the eggs. Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through. Remove from the pan. Cut into wedges and serve hot or a room temperature.
VEGETABLE FRITTATA RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 30 minutes
Category Breakfast, Brunch
Calories 177 calories per serving
- Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.
TURKEY FRITTATA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Reviews 4.7
Total Time 20 minutes
Cuisine american
Calories 316 per serving
- In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2 to 3 minutes until the frittata puffs
ROASTED RED PEPPER CREAM SAUCE RECIPE | ALLRECIPES
From allrecipes.com
BASIC FRITTATA RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
HOW TO MAKE A FRITTATA RECIPE - LOVE AND LEMONS
From loveandlemons.com
MUSHROOM FRITTATA RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
MUSHROOM FRITTATA RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
15 FABULOUS, FLUFFY FRITTATA RECIPES - TASTE OF HOME
From tasteofhome.com
THE ONLY FRITTATA RECIPE YOU'LL EVER NEED | EPICURIOUS
From epicurious.com
11 AMAZING FRITTATA RECIPES - THE SPRUCE EATS
From thespruceeats.com
ROASTED RED PEPPER CREAM SAUCE RECIPE | ALLRECIPES
From allrecipes.com
ROASTED RED PEPPER AND TOMATO SOUP RECIPE | ALLRECIPES
From allrecipes.com
VEGETABLE FRITTATA RECIPE | MYRECIPES
From myrecipes.com
BROCCOLI FRITTATA RECIPE - MARC MURPHY | FOOD & WINE
From foodandwine.com
BASIC FRITTATA RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
HOW TO MAKE A FRITTATA RECIPE - LOVE AND LEMONS
From loveandlemons.com
15 FABULOUS, FLUFFY FRITTATA RECIPES - TASTE OF HOME
From tasteofhome.com
THE ONLY FRITTATA RECIPE YOU'LL EVER NEED | EPICURIOUS
From epicurious.com
11 AMAZING FRITTATA RECIPES - THE SPRUCE EATS
From thespruceeats.com