Sweet Bell Pepper and Fresh Herb Fritatta
Wild Rose TeamThis colourful and flavourful fritatta recipe is packed with sweet bell peppers, fresh herbs, and creamy almond or rice milk. Try substituting vegetables that are in season such as asparagus in the spring, spinach in the summer, roasted peppers in the fall and caramelized onions in winter. This dish can also be made with dried herbs.
Serves 4 – 6
Ingredients
- 2 medium red or white nugget potatoes
- ½ tbsp olive oil
- ½ medium onion
- ½ cup red, yellow or orange sweet bell pepper
- 6 medium eggs, preferably free range
- ½ cup rice or almond milk
- 1 tbsp fresh basil
- 1 tbsp chopped parsley
- ¾ tsp salt
- ⅛ tsp black pepper
- ½ tsp paprika
Steps
1. Preheat oven to 350°F.
2. Slice potatoes into ¼-inch rounds.
3. Form a single layer on the bottom of a slightly oiled 8 x 8-inch baking dish.
4. Sauté onions in olive oil over medium heat for 5 minutes or until onions are soft.
5. Add the bell peppers and sauté for 1 minute.
6. Spread onion mixture evenly over potato layer.
7. In a small bowl, beat the eggs, rice milk, herbs, salt and pepper.
8. Pour into a dish and lightly sprinkle paprika over top.
9. Bake for 30 minutes or until the eggs have set in the middle.
