Green Bean Bell Pepper Frittata

Green Bean & Bell Pepper Frittata

Green Bean & Bell Pepper Frittata


Makes 4 to 6 servings


1-3/4 cups chicken broth
1 tablespoon plus 1/4 teaspoon Italian seasoning, divided
1/2 pound fresh green beans, cut into 1-inch pieces
3 tablespoons olive oil, divided
3/4 cup chopped onion
1-1/2 cups chopped red bell peppers
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dry sherry
8 eggs
1/4 cup plus 3 tablespoons grated Romano cheese, divided
1/4 cup whipping cream
Dash ground red pepper


  1. Combine chicken broth and 1/4 teaspoon Italian seasoning in 2-quart saucepan. Bring to a boil over medium-high heat.
  2. Add green beans. Reduce heat to low; simmer, covered, 17 to 20 minutes until green beans are very tender. Drain; set aside.
  3. Preheat oven to 325°F. Heat 2 tablespoons oil in 10-inch nonstick ovenproof skillet over medium-high heat. Add onion and remaining tablespoon Italian seasoning; cook 4 to 5 minutes until onion is golden brown.
  4. Add remaining tablespoon oil, bell peppers and garlic to skillet; cook 3 to 5 minutes until peppers are tender. Stir in green beans, salt and black pepper; mix well. Reduce heat to medium. Add sherry; stir 2 to 3 minutes.
  5. Place eggs, 1/4 cup cheese, cream and ground red pepper in blender. Blend at medium speed 1 minute or until just blended. Pour egg mixture over filling in skillet. Reduce heat to low; cook 6 to 7 minutes until frittata starts to set.
  6. Transfer skillet to oven. Bake 6 to 7 minutes until center is just set.
  7. Top frittata with remaining 3 tablespoons cheese. Bake 5 to 7 minutes until cheese melts. Let stand 5 minutes before serving. Garnish with fresh parsley, if desired.

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