Baked Frittata With Green Peppers and Yogurt

Name: Baked Frittata With Green Peppers and Yogurt
Total time: 1 h
Yield: Serves six to eight
Cuisine: middle eastern
Ingredients: 2 tablespoons extra virgin olive oil; 2 medium to large green bell peppers, seeded and diced; 2 garlic cloves, pureed in a mortar with a pinch of salt; Salt to taste; 6 large or extra-large eggs; 1/4 teaspoon freshly ground pepper; 1/8 teaspoon powdered saffron, or a pinch of saffron threads dissolved or soaked in 1 tablespoon hot water; 1 teaspoon all-purpose flour; 3/4 cup drained yogurt; 1/2 cup chopped fresh chives or finely chopped scallion

By Martha Rose Shulman

Total Time: 1 hour
Rating: 4(127)
Comments: Read comments

This is an Iranian-style omelet. Iranian cooks often add saffron and yogurt to their omelets, which they bake or make on top of the stove. The beautiful bright yellow frittata will puff in the oven and then settle as it cools.

Featured in: Healthier Frittatas, Straight From the Oven

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Ingredients

Yield:Serves six to eight

2tablespoons extra virgin olive oil
2medium to large green bell peppers, seeded and diced
2garlic cloves, pureed in a mortar with a pinch of salt
Salt to taste
6large or extra-large eggs
¼teaspoon freshly ground pepper
⅛teaspoon powdered saffron, or a pinch of saffron threads dissolved or soaked in 1 tablespoon hot water
1teaspoon all-purpose flour
¾cup drained yogurt
½cup chopped fresh chives or finely chopped scallion

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees. Heat 1 tablespoon of the olive oil in a large, heavy skillet and add the peppers. Cook, stirring often, until tender, about eight minutes. Add the garlic and salt to taste, and cook, stirring until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
Step 2
Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil and place it in the oven. Meanwhile, beat the eggs in a large bowl and season with salt. Add the pepper, saffron water, flour and yogurt, and whisk together. Stir in the cooked peppers and the chives or scallions.
Step 3
Remove the hot baking dish from the oven, brush the sides with the hot oil and pour in the egg mixture, scraping every last bit into the pan with a spatula. Bake 30 to 35 minutes until puffed and lightly colored on the top. Remove from the heat, and allow to settle for 10 minutes before serving. Serve hot, warm or at room temperature.

Tip

Advance preparation: You can make this dish several hours before serving.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

4 out of 5

127 user ratings

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Comments

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Margaret P.3 weeks ago

I make this recipe all the time, in regular rotation. I don't use saffron often, so I thought 1/8 tsp was insignificant. But you really can add too much saffron! I dialed it back.

georgie1 year ago

I used poblano pepper, broiled,skinned and chopped. Taste for hotness. Onions, garlic, feta cheese and cheddar cheese on top. Cook onions and garlic, add poblano and egg. Add feta and stir. Add cheddar on top. Cook until bottom lifts from pan, and finish under the broiler. The taste is very good.

Zema4 years ago

Enjoyed all the healthy ingredients, but would try to add some hot spice to push it up a notch as Emeril Lagasse would remark on recipes that need a little nudge.

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