Showing posts with label Bell peppers. Show all posts
Grilled Italian Sausage and Peppers
in Bell peppers, Bill's recipes, Entree, Garlic, Grilling, Italian sausage, Onions, Sausages, Tomatoes, Vegetables on Monday, April 30, 2012
Add some spice into your next barbecue with quick and delicious Italian sausage! Just light the grill, throw on a few sausages. What could be easier? There is an art to it though and Bill has it down pat!
The problem is they may burn easily. I used to parboil them in water before Bill grilled them and then realized that even if a little beer is added to the water, all the parboiling did was pull the flavor out of the sausages and make flavored water in the pot.
Now they go straight from the refrigerator to the grill. Bill’s secret to grilling the Italian sausage is to grill them on low heat. It keeps the flavor in and cooks the middle perfectly. And he uses tongs, no forks! Once the skin is pierced, you’re in for some flare ups which leads to burnt sausages. It takes a while longer to grill them this way but, the appearance is great and they’re packed with delicious flavors.
Of course, sautéed red peppers are almost mandatory for topping Italian sausage sandwiches! I go for hot Italian sausage, Bill likes the mild. They’re great and grill them up Bill’s way for the best Italian sausage and pepper sandwich!
Grilled Italian Sausage and Peppers
Ingredients:
6 Italian sausages
1-2 tablespoons olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 large white onion, sliced
1 small tomato, cut into wedges
2 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
Salt and pepper, to taste
2 tablespoons red wine vinegar
Method:
Slow-cook the sausages over low grill heat.
In a skillet, heat olive oil.
Add peppers and sauté for 2-3 minutes.
Place onions in with peppers.
Add remaining ingredients and sauté for about 3 minutes.
Cook until onions are limp.
Assemble Italian sausage on a bun, adding pepper mixture.
Top with horseradish sauce or mustard.
Ummmm, gooood!
Visit my friend, Linda’s wonderful blog, My Kind of Cooking, for a chance to win her great cookbook!
Fabulous Fish Tacos
in Bell peppers, Cabbage, Cucumbers, Entree, Fish/Seafood, Mozzarella, Orange roughy, Tacos, Tomatoes, Tortillas, Vegetables on Tuesday, April 24, 2012
I tried something new for us last night for dinner ~ fish tacos. Kathy, our daughter-in-law, was talking a while back about how great fish tacos are. I’m always looking for ways to include more fish in our weekly menus and finally got around to making them for dinner the other night.
Most times, in restaurants and in recipes, the fish is deep fried. It’s delicious that way, but I thought it was better left to the restaurants. I sautéed orange roughy filets in the skillet with a little olive oil and the rest is the typical taco thing, except for using mozzarella cheese. Yes, mozzarella!
Bill and I thought they were delicious! The concept is so easy and they’re healthy also. As we were eating them, Bill thought they were missing something and then when we had just finished eating, he said, “Lettuce! We forgot to get the lettuce out!” I had both shredded cabbage and shredded lettuce in the refrigerator and they’re still in there. So, be sure to include that in yours!
So Kathy, the next time you and Matt are here for a meal, it will be fish tacos! Unless it’s breakfast time…
Orange Roughy Fish Tacos
Ingredients:
1½ pounds orange roughy or another flaky white fish
1 tablespoon olive oil
2 teaspoons garlic powder
1 teaspoon smoked paprika
Salt and pepper, to taste
1 medium onion, chopped
½ cucumber, chopped
½ green bell pepper, chopped
1 small tomato, chopped
Shredded cabbage or lettuce
Sport peppers (for mine)
Salsa, your favorite
Mozzarella cheese, shredded
3 flour tortilla shells
3 hard taco shells
Method:
Add oil to skillet and heat.
Add fish filets, garlic powder, paprika, salt and pepper.
After fish is sautéed, remove to plate and keep warm.
In same skillet, sprayed with cooking spray, heat tortilla and taco shells.
Assemble tacos however you like.
ENJOY! They’re delicious!
Visit my friend, Linda’s blog, My Kind of Cooking, for the prize winning recipe at the fair and for a chance to win her great cookbook!
Chipotle Chicken Sausage Wraps
in Bell peppers, Cheese, Corn, Entree, Johnsonville Sausages, Monterey Jack, Onions, Refried beans, Tortillas, Wraps on Sunday, April 22, 2012
Wraps are a fresh change of pace from sandwiches and about as easy to make. The tortilla is a flatbread made from corn or wheat. The word “tortilla” comes from the Spanish word “torta” and translates “round cake.” When Spanish explorers discovered the Aztecs making unleavened flatbread, they called it tortilla ~ little torta.
Tortillas have been made for centuries in Mexico and with the growing demand for Mexican food; they are especially enjoyed in North America, Europe and Eastern Asia. Tortillas are generally prepared with meat for making burritos, tacos and enchiladas. And this is the way I decided to make ours after reading the recipe in a magazine ad for Johnsonville Chipotle Monterey Jack Cheese Chicken Sausage.
The sausage is smoked chicken laced with savory Jack cheese, having a full-bodied spicy chipotle pepper kick. These wraps make for an easy quick meal that’s tasty with the sausage and fresh vegetables. They’re just right wrapped tight and drizzled with lemon juice!
Chipotle Chicken Sausage Wraps
Ingredients:
1 medium onion, chopped
1 red bell pepper, chopped
1 cup frozen corn, thawed
1 tablespoon olive oil
1 package Johnsonville Chipotle Monterey Jack Cheese Chicken Sausage, chopped
1 tablespoon lemon juice
5 flour tortillas (8-inches), warmed
2/3 cup refried beans
1½ cups shredded Monterey Jack cheese
Shredded lettuce
Method:
In a large skillet, sauté the onion, pepper and corn in oil until tender.
Stir in sausage and lemon juice, heat through.
Spread 2 tablespoons refried beans over each tortilla.
Spoon sausage mixture down the center of tortillas.
Sprinkle with cheese and lettuce.
Roll up tightly.
5 servings
If you like wraps, give this a try!
Disclaimer: I received no compensation for this post. It’s my opinion only.
Be sure to visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Summer Spaghetti Salad
Is a family reunion on your horizon? How about a cook-out with friends or a company picnic? If so, spaghetti salad is just the right dish for a hot summer day to fill up those bellies!
There are so many variations of spaghetti salad that is usually served cold but can be served hot as well. You can add your favorite variety of vegetables to satisfy your tastes. I use thin spaghetti but, you can replace it with linguine, vermicelli or the pasta of your choosing; just cook it until al dente.
It is a refreshing salad due to the fresh crunchy brilliantly colored vegetables. This dish will be eye candy and disappear fast. It’s great for any get together because, not only can it be made ahead; it is mayonnaise free to avoid spoiling in this hot weather.
This is a scrumptious go-to dish to satiate your hunger quickly ~ actually; I can make a meal of just this mouthwatering piquant salad!
Summer Spaghetti Salad
Ingredients:
1 pound thin spaghetti
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced
1 cucumber, diced
1/4 cup salad seasoning mix*
½ teaspoon lemon zest
1/4 cup salad seasoning mix*
½ teaspoon lemon zest
3 tablespoons fresh lemon juice
¼ cup extra virgin olive oil
3 garlic cloves, minced
1/2 cup grated Parmesan cheese, optional
1/2 cup grated Parmesan cheese, optional
Method:
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook bacon until crisp.
In a large skillet over medium heat, cook bacon until crisp.
Drain and crumble.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.
In a small bowl, whisk lemon zest, lemon juice and minced garlic with olive oil.
Pour over spaghetti mixture and toss.
Add crumbled bacon and lightly toss.
Sprinkle with Parmesan cheese, if desired.
Chill until serving.
8-10 servings
*Pam’s note: For my homemade salad seasoning mix, see my post on Wednesday, July
27, 2011: http://pamsmidwestkitchenkorner.blogspot.com/2011/07/home-made-salad-supreme-seasoning.html
Give it a go ~ it’s a delicious people pleaser!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
A CSN GIVEAWAY and a Zucchini Gratin
in Bacon, Bell peppers, Entree, Garlic, Giveaways, Jalapeño peppers, Monterey Jack, Mushrooms, Parmigiano-Reggiano, Side Dish, Tomatoes, Vegetables, Zucchini on Wednesday, April 11, 2012
Gratins are a delicious way to prepare fresh summer vegetables to serve your family or guests as a side dish. I can eat this as the entrée though, with a crisp salad and crusty bread. There is no need to peel the vegetables. Start by sautéing the mushrooms, onions and garlic. Slice the vegetables, layer them in a dish, add the bread crumb and cheese topping; bake for a great dish. Omit the bacon for savory vegetarian meal.
Speaking of layering vegetables in a dish, the oval Le Creuset Stoneware Au Gratin dish Mom gave me years ago is perfect for this recipe. It’s shallow, bakes the dish evenly and looks great going from the oven to the dinner table. This is a wonderful thing which leads me to something wonderful for all of you good people out there ~~~~
We all love getting a package in the mail and I’m sure you’d love receiving a Le Creuset product of your own! Sean at CSN Stores kindly offered me a $60 voucher for a Le Creuset giveaway. How about that? $60! It excited me and I can’t even win it but, I am very excited about it for you!
I’m sure most of you are like me and could really use this $60 voucher to get that special Le Creuset product you’ve always dreamed about. Their products are of the best quality and style in gorgeous colors, making them a great durable product. I know as I’ve had my Le Crueset Au Gratin dish for many years!
Here are the rules:
1. This giveaway is open only to U.S.
2. You must be a follower of this blog by using Google Friend Connect.
3. Leave a comment on this post telling me you are a follower.
4. Look at the Le Creuset site on the link above and tell me what you’d like to win and in what color.
Entries will be received through midnight, Wednesday, August 18, 2010.
The winner will be picked by a random number generator on Thursday, August 19, 2010.
Good luck and I hope you win!
Now, for the recipe:
Into the oven
Voila! Dinner time!
Zucchini, Yellow Squash and Red Bell Pepper Gratin
Ingredients:
3 slices bacon, fried crisp
8 ounces mushrooms, sliced
1 small red onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil, divided
2 zucchini, sliced
2 yellow summer squash, sliced
1 red bell pepper, sliced
½ jalapeño pepper, chopped
1 tomato, sliced
½ teaspoon sea salt
½ teaspoon McCormick’s seasoned pepper
1 teaspoon dried thyme
1 cup bread crumbs
1/3 cup Parmigiano-reggiano cheese, grated
1/3 cup Monterey Jack cheese, grated
Method:
Fry bacon. Set aside. Drain drippings from skillet.
Spray a shallow baking dish with cooking spray. Set aside.
In a skillet in olive oil, sauté the mushrooms, onion and garlic until liquid is rendered. Set aside.
In a large bowl, place zucchini, squash and bell pepper.
Add salt, pepper and thyme.
Mix well.
Add mushroom, onion mixture and combine.
In the baking dish, assemble the vegetables in a single layer, almost standing up.
Add tomatoes throughout the dish.
Bake at 400 degrees for 30 minutes.
Meanwhile, combine bread crumbs and cheeses.
Toss with remaining olive oil.
Remove baking dish from oven.
Scatter crumbled bacon over top.
Sprinkle bread crumbs over top.
Return to oven for 15 minutes or until golden on top.
Pam’s note: After the dish baked and before adding the bread crumbs, I tilted the dish and drained the juice in the bottom with a baster. Bill told me this is one of the best “ad-lib” dishes I’ve made after visiting the farmer’s market and selecting the great veggies. It was delicious!
ENJOY!!!
Corn and Bacon Succotash with Rice
in Bacon, Beans, Bell peppers, Corn, Entree, Rice, Side Dish, Vegetables on Friday, April 6, 2012
The Chicago Tribune published this recipe several weeks ago and I knew I had to try it. I love succotash but usually only serve it at Thanksgiving time for some reason. And then it is just corn, lima beans, a dab of butter, a little milk and salt and pepper.
Start by using a sharp knife, cut the corn off of 4 ears of corn on the cob. Then combine and cook it with lima beans, bell pepper, bacon, garlic and spices and serve it over rice. The recipe calls for red bell pepper; I only had a green one. Omit the bacon and add water instead of chicken broth for a great vegetarian dish. Don’t like lima beans? Substitute great Northern beans.
This would work as a great side dish with grilled ribs or chicken; however, it is hearty enough to stand on its own. Just compliment it with just a nice green salad. Try this one for those great summer veggies!
Corn and Bacon Succotash with Rice
Ingredients:
6 strips bacon
1 onion, chopped
½ red bell pepper, chopped
3 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon red pepper flakes
1 can (15 ounces) low-sodium chicken broth
4 ears corn, cut off the cob
2 cups fresh lima beans or 1 bag (14 ounces) frozen
2 cups rice, cooked to package directions
Method:
Fry bacon in skillet until crisp. Drain on paper towel, set aside.
Remove all but a teaspoon or two of bacon grease.
Add bell pepper, garlic, thyme, salt and red pepper flakes.
Cook, stirring for 3 minutes.
Add chicken broth, cook, stirring up any browned bits, 2 minutes.
Add corn and lima beans.
Cook, turning often to cook evenly, until corn and beans are tender and liquid reduces slightly, about 5 minutes.
Stir in bacon.
Serve over rice.
4 servings.
It’s good!
Pam’s note: I mixed the rice with a can of Rotel tomatoes and green chilies. It makes the succotash even better with a little zip! I used fresh lima beans from the farmer’s market. This recipe makes a lot!
Stuffed Green Bell Peppers
in Beef, Bell peppers, Cheddar, Entree, Garlic, Ground beef, Onions, Rice, Rotel tomatoes, Tomatoes, Vegetables on Tuesday, April 3, 2012
I grew up with Mom making stuffed green peppers and thought it was one of the best meals in the summertime. Then they became a “must eat” in my own house with Bill and I and both boys loving them.
Stuffed peppers are filling, easy to make and I would go so far as to serve them to company. It’s just a good home-made meal that most of us like ~ a great comfort food, for sure.
Green bell peppers are pretty, colorful to look and if you prefer red bell peppers for the color, use them. It’s a great thing ~ your whole meal in a stuffed pepper, veggies, carbs and protein! And eating them makes a super supper!
Peppers after boiling
Meat with rice
Ready to bake
Time to eat!
Stuffed Green Bell Peppers
Ingredients:
6 large green bell peppers
2½ cups rice, your choice
2 pounds lean ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 (14.5 ounce) can Hunts Diced Fire Roasted Tomatoes
1 (10 ounce) can Rotel diced tomatoes and green chilies
1 teaspoon salt
½ teaspoon pepper
16 ounces (4 cups) sharp Cheddar cheese, grated
Method:
For peppers:
Fill large pot almost half full with water and bring to a boil.
Cut peppers in half from stem on top to bottom.
Remove seeds and ribs.
Place peppers in boiling water.
Simmer for 4 minutes.
Remove and drain. Set aside.
For rice:
Cook rice according to package directions.
Set aside.
For beef mixture:
In large skillet, brown the ground beef, onion and garlic.
Drain the meat well when done.
Add both cans of tomatoes to meat.
Add Worcestershire sauce, salt and pepper.
Combine well and simmer for 10 minutes.
Check for seasonings.
When meat mixture is done, add cooked rice and combine well.
Simmer over medium-low heat for 5-10 minutes until most of the juice from the tomatoes is absorbed.
Place peppers in a 9-inch x 13-inch baking dish.
Stuff peppers.
Cover with foil.
Bake at 375 for about 30-40 minutes until heated through.
Remove foil.
Sprinkle cheese over top.
Bake, uncovered, for about 5 minutes or until the cheese melts.
Serve
Pam’s note: I must tell you: Bill is not a fan of green bell peppers at all! When I made them stuffed as a whole pepper standing up, he would take the meat out and leave the pepper. Then, with this recipe, cutting the peppers in half, he loves the peppers and eats it all with relish! Guess size makes a difference!
This is one great summer-time dish!
Honey Poppy Seed Pasta Salad
in Bell peppers, Dijon mustard, Fish/Seafood, Honey, Onions, Pasta, Poppy seeds, Salad dressings/Vinaigrettes, Salads, Shrimp, Side Dish, Snow peas on Sunday, March 11, 2012
Woo hoo!!! The heat has arrived in Northern Illinois, bringing with it the craving for cold pasta salads!
There’s nothing quite like a crisp cool salad to dig into at your backyard barbecue when the thermometer soars.
Honey Poppy Seed Pasta Salad can be easily adapted to your taste with whatever flavors you favor. Start with wagon wheel pasta and add colorful veggies of your liking, combining it all in a honey, poppy seed and Dijon mustard dressing for the finishing touch.
This versatile salad recipe was published in our local newspaper, The Northwest Herald, recently. I made a vegetarian version of it using shrimp; however, it is really delicious using cut-up chicken, as in rotisserie chicken ~ or you could try it with ham. The recipe also includes one diced apple and one cup grape halves and toasted slivered almonds which I omitted, catering to individual tastes.
If you like colorful chilly pasta salads in the heat of summer, I guarantee you’ll be wild about this one! It’s a perfect pasta salad for your guests to relish!
Honey Poppy Seed Pasta Salad
Adapted
Ingredients:
1 pound wagon wheel pasta
1 pound medium shrimp, (30-30 per pound), peeled and deveined
1 yellow bell pepper, cored and diced
1 red yellow bell pepper, cored and diced
1 orange bell pepper, cored and diced
1 cup snow pea pods, sliced into thirds
4 scallions, thinly sliced
½ cup mayonnaise
¼ cup honey
3 tablespoons cider vinegar
2 tablespoons Dijon mustard
Zest of ½ orange
1 tablespoon poppy seeds
½ teaspoon salt
¼ teaspoon ground black pepper
Method:
To a large pot of boiling salted water, add pasta and cook until al dente.
Rinse in cold water to stop the cooking, drain well and set aside to cool.
In a large bowl, combine the shrimp, bell peppers, snow peas and scallions.
In a small bowl, whisk together the mayonnaise, honey, vinegar, mustard, orange zest, poppy seeds and salt and pepper.
When the pasta has cooled, add it to the bowl with the veggies and shrimp, then toss to combine.
Add the dressing and stir to coat.
Chill for 1-2 hours and serve.
Makes 12 servings
ENJOY!!! It’s delicious!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips and recipes. She’s having a Double Giveaway now!
Sirloin Steak and Peppers over Rice
in Beef, Bell peppers, Entree, Garlic, Onions, Rice, Stir-fries on Thursday, March 8, 2012
I’m a total carnivore who really likes about any meat, but especially sirloin steak. Although, my favorite way to enjoy steak is cooked rare on the grill with a dash of salt, once in a while I enjoy it smothered with peppers and onions and so does Bill.
Turning your favorite steak into a stir-fry dish makes for a gratifying quick dinner that your whole family will like. Having all the ingredients prepped and ready to add to the skillet makes it easy, easy.
Pepper steak is another of those comfort food dishes that’s full of flavor ~ color also and I hope you enjoy this as much as we do!
Sirloin Steak and Peppers over Rice
Ingredients:
1 pound sirloin steak, cut into 2-inch strips
1 tablespoon oil
1 large onion, sliced
3 cloves garlic, minced
1 tablespoon oil
1 large onion, sliced
3 cloves garlic, minced
1 cup beef broth
½ teaspoon each salt and pepper
2 tablespoons Worcestershire sauce
2 green bell peppers, sliced into thin slices
1 red bell pepper, sliced into thin slices
½ cup cold water
2 tablespoons cornstarch
4 cups hot cooked rice
½ teaspoon each salt and pepper
2 tablespoons Worcestershire sauce
2 green bell peppers, sliced into thin slices
1 red bell pepper, sliced into thin slices
½ cup cold water
2 tablespoons cornstarch
4 cups hot cooked rice
Method:
In a large skillet, heat oil.
Add steak, onion and garlic and cook over medium heat until onions are translucent and steak is partially cooked.
Add broth, salt and pepper and Worcestershire sauce and heat through.
Add bell peppers and stir them in the mixture.
Cook for 5-8 minutes until peppers are cooked to your liking.
In a small bowl, whisk together cornstarch and water.
Add to steak mixture and stir until mixture thickens, about 2-4 minutes.
Serve over hot rice.
ENJOY!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips and recipes. She’s having a Double Giveaway now!
Sweet Potato Salad
I’m drooling over this recipe I have not made yet. I love sweet potatoes but am the only one at this address who does so I’m imagining how delicious it must be.
This is from Heirloom Cooking by Brass Sisters. Here’s what they say about it: “This colorful, tasty salad is perfect for autumn gatherings. We suggest that you start this salad early in the day so that the flavors will come together. Steam the sweet potatoes the night before. The sweet potatoes should still be a bit firm when you make the salad.”
I think this would be a great salad for summer also. It’s a cold salad with a delicious vinaigrette that would be tasty with chicken, seafood or even a burger from the grill. As soon as I have a sweet potato lover over for a meal, I will be trying this.
Sweet Potato Salad
For salad:
3 pounds sweet potatoes, peeled and cut into 2-inch chunks
¼ cup orange marmalade
¼ cup apricot jam
1 cup diced red bell pepper
1 cup toasted pecans, coarsely chopped
For vinaigrette:
¼ cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1/3 cup orange juice
1 tablespoon prepared mustard
½ teaspoon kosher salt
¼ teaspoon coarsely ground black pepper
2 cloves garlic, minced, or ¾ teaspoon garlic powder
1/8 teaspoon hot pepper flakes
Grated zest of 1 orange
Method:
To make the salad:
Place sweet potatoes in a steamer basket set over simmering water.
Cover and steam about 20 minutes. They should still be a bit firm.
Remove to a large bowl and allow to cool.
When cool enough to handle, cut potatoes into 3/4-inch dice and return to bow.
Add orange marmalade, apricot jam, and red pepper and toss to coat.
To make vinaigrette:
Place oil, vinegar, orange juice and mustard into a container with a cover.
Cover and shake to combine.
Remove cover and add salt, black pepper, garlic, hot pepper flakes and orange zest.
Replace cover and shake to combine.
Pour vinaigrette over salad and stir gently with wooden spoon.
Place in a large bowl, cover and refrigerate for at least 4 hours to allow flavors to marry.
Remove salad from refrigerator 15 minutes before serving.
Serve sprinkled with pecans.
Brass Sisters tips:
- Do not use baked sweet potatoes for this salad.
- Do not mix pecans into salad or they will become soggy.
My Southwestern Frittata
in Bell peppers, Breakfast/Brunch, Cheese, Corn, Mozzarella, Potatoes, Vegetables on Wednesday, February 1, 2012
Good grief ~ see last line before recipe...
This is one savory frittata that I crave because I really, really love potatoes! It makes for a wonderful breakfast, brunch, lunch or even dinner.
I cook them in my “old reliable” well-seasoned cast iron skillet as it conducts heat evenly for cooking and enables me to slide the frittata out of the skillet with ease. Then it goes under the broiler with no problem and no worries about the handle.
Back to the frittata! I started this frittata by browning onions, peppers and seasonings; then the hash browns and Santa Fe
It truly is an easy dish to cook and tastes great warm or room temperature ~ even left over. I really hope you give it a try if you have never prepared a frittata. I got so wrapped up in eating it that I almost forgot to take a photo!
My Southwestern Frittata
Ingredients:
3 tablespoons olive oil
3 garlic cloves, minced
1 small onion, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
4 cups frozen hash brown potatoes
1 (8 ounce) can Del Monte Santa Fe corn, drained
6 large eggs
Salt and pepper, to taste
6 ounces Mozzarella, shredded
Method:
Heat olive oil in 10” iron skillet or other oven-proof skillet.
Cook garlic and onions over medium heat until softened, about 1-2 minutes.
Add potatoes and cook until golden, about 10-15 minutes.
Add corn, salt and pepper, cook until heated well.
Whisk eggs in a small bowl with a little salt and pepper.
Combine eggs with potato mixture in skillet.
Cook until underside is golden, about 6 minutes and eggs on top are not set.
Preheat broiler.
Spread cheese over frittata.
Place skillet with frittata under broiler approximately 3” from heat.
Broil for about 1-3 minutes to finish cooking eggs and melt cheese.
Slide onto a serving plate and eat warm or room temperature.
ENJOY!!!
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