Frittata ai peperoni (Bell Pepper Frittata)

Name: Frittata ai peperoni (Bell Pepper Frittata)
Total time: 30 min
Yield: 1 serving
Ingredients: 6 eggs; 2 medium red; 1 medium onion; 75 g 2-1/2 oz grated Parmesan cheese; olive oil; salt and pepper

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Total Time
30 mins
Course
Main Course

Frittata ai peperoni (Bell Pepper Frittata)

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

6 eggs
2 medium red or green bell peppers, thinly sliced
1 medium onion thinly sliced
75 g 2-1/2 oz grated Parmesan cheese
olive oil
salt and pepper

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Instructions

Gently stew the bell peppers and onion in some olive oil until they are quite soft. This will take anywhere between 20 and 30 minutes (or even more, if you want them very soft). Regulate the heat so that the vegetables only slightly brown, if at all. Season with salt and pepper, and allow them to cool, covered, for a few minutes. (This rest under cover will further soften the vegetables and, for some mysterious reason, tends to enhance their flavor.)
Then mix the sautéed vegetables with the eggs, which you will have beaten with some grated cheese and a pinch of salt and a grind or two of black pepper, and proceed as for any frittata.