INGREDIENTS

INSTRUCTIONS

Toss together the peppers, garlic, 1 tablespoon olive oil, vinegar, salt
and pepper and let marinate 30 minutes. In a bowl, whisk together the eggs,
cheese, and parsley until frothy. Add the peppers and their liquid and mix
well. Season with salt and pepper. Preheat the oven to 400 degrees. Heat 2
tablespoons olive oil in a 10-inch non-stick ovenproof skillet over
medium-high heat and add the eggs and peppers. Reduce the heat to medium
and cook for 7 to 8 minutes until the bottom is set and the top is still
runny. Occasionally, lift the outer edges so the runny egg can run
underneath. Place the skillet in the oven and cook until the eggs are set
and golden-brown, 6 to 7 minutes. Remove the skillet from the oven and
loosen the bottom of the frittata with a spatula. Place a serving plate
over the skillet and invert the frittata onto it. Cut into wedges and serve
hot or at room temperature. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-1E22 broadcast 01-24-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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