| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Sami |
Main dish |
8 |
Servings |
INGREDIENTS
| 6 |
tb |
Balsamic vinegar |
| 2 |
tb |
Olive oil |
| 1 |
md |
Yellow onion, thinly sliced |
| 3/4 |
ts |
Salt, or to taste |
|
|
Pepper |
| 4 |
md |
Sweet bell peppers, pref. a combination of red and yellow, thinly sliced (about 4 cups) |
| 4 |
|
Garlic cloves, fine chopped |
| 1 |
|
Bay leaf |
| 8 |
|
Eggs |
| 1 |
oz |
Fontina cheese, grated |
| 2 |
oz |
Parmesan cheese, grated |
| 1/2 |
c |
Fresh basil leaves, bundled and thinly sliced |
INSTRUCTIONS
From "Fields of Greens" by Annie Somerville (Bantam Books, 1993, $26.95)
First, reduce balsamic vinegar by half in a saucepan over high heat. Set
aside. Heat 1 tablespoon of olive oil in a large skillet; add onion, 1/2
teaspoon of salt and a few pinches of pepper. Saute onion over medium heat
until it begins to release its juices, about 4-5 minutes. Add peppers,
garlic and bay leaf; cover and cook very slowly over low heat for about 15
minutes. Set vegetables aside. Remove bay leaf. Preheat oven to 325'F. Beat
eggs in a bowl and add onion-pepper mixture, cheeses and basil. Season with
remaining 1/4 teaspoon salt and a few more pinches of pepper. In a 9" saute
pan with an ovenproof handle, heat remaining tablespoon of olive oil to
just below smoking point. Swirl oil around sides of pan to coat it. Turn
heat down to low, then immediately pour frittata mixture into pan. Cook
frittata over low heat for 1-2 minutes, until sides begin to set; transfer
to a 325'F. oven and bake, uncovered, for 20-25 minutes, until frittata is
golden and firm. Loosen frittata with a spatula. Place a plate over pan,
flip over, and turn frittata out. Brush bottom and sides with reduced
balsamic vinegar and cut into wedges.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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