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Breakfast | |
| This will serve 4-6 people, you can 1/2 for 2 and use a 6 inch pan 2 tablespoons butter 1 red bell pepper, seeded and thinly sliced 1 yellow bell pepper, seeded and thinly sliced 1 medium Spanish onion, halved and thinly sliced Salt and freshly ground black pepper 14 large eggs 1/3 cup grated Parmigiano-Reggiano cheese 1 tablespoon finely chopped fresh oregano 1/4 cup chopped fresh flat-leaf parsley Roasted Cherry Tomato Sauce, recipe follows Fresh basil, to garnish Roasted Cherry Tomato Sauce 3 tablespoons olive oil 1 pint cherry tomatoes, cut into quarters 2 cloves garlic, made into a paste with salt 1/4 cup chopped fresh basil, coarsely chopped | |
| Preheat the oven to 350 degrees F. Heat the butter in a 12-inch nonstick skillet over medium-high heat. Add the red pepper, yellow pepper, and onions, season with salt, and pepper and cook until softened, stirring occasionally. Whisk together the eggs, Parmesan, and oregano until light and fluffy, and then season with salt and pepper. Pour the egg mixture into the pan and stir with a rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Place the pan into the oven and bake for 15-20 minutes, until lightly browned and fluffy. Remove from pan and sprinkle the top with parsley. Carefully slide the frittata onto a cutting board and cut into wedges and top with some of the roasted cherry tomato sauce and garnish with fresh basil. Serve hot or at room temperature. Roasted Cherry Tomato Sauce Sauce: To a saute pan add the olive oil. Add the tomatoes and garlic paste over medium heat. Cook until the tomatoes are soft, about 2 to 3 minutes and the tomatoes burst. Remove the pan from the heat and add the basil. | |
Unrated | |
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