| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Garden2 |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Bell peppers (red and yellow); sliced in circles |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
lg |
Onion; thinly sliced |
| 9 |
|
Eggs |
| 2 |
tb |
Roughly chopped fresh Italian parsley |
| 3/4 |
c |
Parmesan cheese; roughly grated |
|
|
White and black pepper to taste |
INSTRUCTIONS
Clean red and yellow peppers -- discard seeds, stems, etc. Slice peppers
into round rings. Set aside. Slice onion thinly. Set aside. In nonstick
skillet over medium-low heat, warm a small amount of olive oil. Add sliced
onions and saute until tender, about eight minutes. Using a fork, transfer
sauted onions into a bowl and set aside. Warm the pan again over medium
heat. Add sliced bell peppers and saute gently until soft (15 to 20
minutes), tossing frequently to cook them evenly. After peppers are cooked,
add them to onions and let both cool down in bowl. You don't want to add
the peppers to your egg mixture, or it will cook too fast. In another bowl,
beat eggs, then add the cooled onions and peppers. Stir in parsley, grated
Parmesan cheese, and salt and pepper to taste. Into the same saute pan in
which you cooked the onions and peppers, add the remaining olive oil. Heat
the pan over medium heat. Add the egg mixture, then the onions and peppers.
Reduce the heat to low and cook until the Frittata sets, but is not
browned, about 12 to 15 minutes. To finish cooking, place skillet in
preheated broiler six inches from heating element. Broil until the top is
golden (about 1 to 2 minutes). Using a spatula, loosen the edges from the
pan and slide the Frittata out onto a serving dish. Cut into wedges, and
serve warm or at room temperature.
Recipe Source: Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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