Sweet Pepper & Basil Frittata
Yield
8 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
balsamic vinegar
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | medium |
yellow onion
thinly sliced |
*
|
| ¾ | teaspoon |
salt
or to taste |
|
| 1 | x |
black pepper
|
*
|
| 4 | medium |
sweet bell peppers
combination of red and yellow, thinly sliced, about 4 cups |
*
|
| 4 | each |
garlic cloves
fine |
|
| 1 | each |
bay leaves
|
*
|
| 8 | large |
eggs
|
|
| 1 | ounce |
fontina cheese
grated |
|
| 2 | ounces |
Parmesan cheese
grated |
|
| ½ | cup |
basil
fresh, bundled, and thinly sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
balsamic vinegar
|
|
| 3E+1 | ml |
olive oil
|
|
| 1 | medium |
yellow onion
thinly sliced |
*
|
| 3.8 | ml |
salt
or to taste |
|
| 1 | x |
black pepper
|
*
|
| 4 | medium |
sweet bell peppers
combination of red and yellow, thinly sliced, about 4 cups |
*
|
| 4 | each |
garlic cloves
fine |
|
| 1 | each |
bay leaves
|
*
|
| 8 | large |
eggs
|
|
| 28.9 | ml/g |
fontina cheese
grated |
|
| 57.8 | ml/g |
Parmesan cheese
grated |
|
| 118 | ml |
basil
fresh, bundled, and thinly sliced |
*
|
Directions
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, ½ teaspoon of salt and a few pinches of pepper.
Sauté onion over medium heat until it begins to release its juices, about 4 to 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℉ (160℃). Beat eggs in a bowl and add onion-pepper mixture, cheeses and basil. Season with remaining ¼ teaspoon salt and a few more pinches of pepper. In a 9" sauté 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 to 2 minutes, until sides begin to set; transfer to a 325℉ (160℃) oven and bake, uncovered, for 20 to 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.
