2 tablespoons butter
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 medium Spanish onion, halved and thinly sliced
Salt and freshly ground black pepper
14 large eggs
1/3 cup grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
Roasted Cherry Tomato Sauce, recipe follows
Fresh basil, to garnish
3 tablespoons olive oil
1 pint cherry tomatoes, cut into quarters
2 cloves garlic, made into a paste with salt
1/4 cup chopped fresh basil, coarsely chopped
Shelley D.
I found this recipe to be delicious. Without the roasted cherry tomato sauce, it would have been basic and boring. It's also one of the first frittata recipes that cooks perfectly inside. I followed the instructions perfectly, except I let it cook in the oven on 350 for 3-4 minutes and then switched the broil for 1 minute. It came out of the pan beautifully as well. My boyfriend thinks it could have used a little more parmesan, so maybe next time...
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