Try this Piquillo Frittata recipe, or contribute your own.
Suggest a better descriptionToss together the peppers, garlic, 1 tablespoon olive oil, vinegar, salt and pepper and let marinate 30 minutes. In a bowl, whisk together the eggs, cheese, and parsley until frothy. Add the peppers and their liquid and mix well. Season with salt and pepper. Preheat the oven to 400 degrees. Heat 2 tablespoons olive oil in a 10-inch non-stick ovenproof skillet over medium-high heat and add the eggs and peppers. Reduce the heat to medium and cook for 7 to 8 minutes until the bottom is set and the top is still runny. Occasionally, lift the outer edges so the runny egg can run underneath. Place the skillet in the oven and cook until the eggs are set and golden-brown, 6 to 7 minutes. Remove the skillet from the oven and loosen the bottom of the frittata with a spatula. Place a serving plate over the skillet and invert the frittata onto it. Cut into wedges and serve hot or at room temperature. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E22 broadcast 01-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-30-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 6 servings | ||
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Calories: 568 | ||
Calories from Fat: 389 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.3g | 58 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 1410mg | 434 % | |
Sodium 467.7mg | 16 % | |
Potassium 457.4mg | 12 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.8g | ||
Protein 42g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 568
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