Roasted Pepper and Scallion Frittata

DF, GF

Sunday breakfasts are great, mostly because they are lazy and I’m still in my pajamas, but the food is pretty amazing too.  The great thing about frittatas is that you can add just about anything to them.  You could choose bacon, sausage, steak or chorizo, and with veggies you can always use leftovers still in the fridge.  You can also make them for a group of 4, like this recipe, or you can scale them down and make individual servings.  You just have to alter the pan size and cooking times slightly, perfect for a cozy breakfast for two or a brunch party.

Food 108

 

Roasted Pepper and Scallion Frittata
1 orange bell pepper
4 slices bacon, chopped
4 scallions, chopped
8 eggs, scrambled
1/2 c milk or water
1/2 c crumbled feta cheese (if desired)

If using a gas stove turn a burner to medium or use the boiler on high and place bell pepper directly over flame or under broiler, turning every few minutes until fully charred.  Place in bowl and cover with plastic wrap, set aside for 5 minutes then peel off skin and chop pepper.

Heat olive oil in a large non-stick 12-inch skillet over medium high heat.  Add bacon and cook until crisp, draining off most of the fat leaving just 1 tbs.  In a large bowl mix roasted bell pepper, scallions, eggs, milk or water, and feta cheese if using.  Cook until bottom is just set, about 1 minute, then transfer to oven to finish cooking.  Cook in oven for 10 -12 minutes until eggs have set completely but before eggs have browned too much on top.

Slide frittata onto cutting board and slice into wedges for serving.

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