recipes:breakfast_items:spinach_and_red_pepper_frittata
Table of Contents
June 25, 2008
Serves 8
A frittata is an Italian egg cake similar to Spanish tortilla. Start this on a burner in a skillet with a heatproof handle, than transfer it to the oven for a nice puffy texture.
Ingredients
- 3 tablespoons olive oil
- 1 small red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 teaspoon kosher salt
- 6 ounces baby spinach
- 8 eggs
- 1/2 cup whole milk
- 3/4 cup freshly grated Parmesan
- 8 fresh basil leaves, coarsely chopped
- 1/2 teaspoon black pepper
Directions
- Set the oven at 450 degrees.
- In a large nonstick skillet with a heatproof handle, heat 1 1/2 tablespoons of the olive oil over medium heat. Add the onion, bell pepper, and 1/2 teaspoon of the salt. Cook, stirring often, for 10 minutes or until the vegetables soften.
- Add the spinach and cook, stirring, for 3 minutes or until it just wilts. Remove from the heat and cool for a couple of minutes.
- In a large bowl, beat the eggs, milk, Parmesan, basil, black pepper, and the remaining 1/2 teaspoon salt. Stir in the vegetables.
- Wipe out the skillet with a paper towel. Heat the remaining 1 1/2 tablespoons oil over medium heat. Add the egg mixture and cook for a couple of minutes, shaking the pan occasionally, until the eggs start to get firm around the sides.
- Transfer the skillet to the oven and cook for 12 minutes or until the frittata is puffy and brown and cooked in the center when pierced with a paring knife.
- Serve hot, warm, or at room temperature, cut into wedges or squares.
Tony Rosenfeld
tags: vegetarian
source: http://www.boston.com/lifestyle/food/articles/2008/06/25/spinach_and_red_pepper_frittata/
recipes/breakfast_items/spinach_and_red_pepper_frittata.txt · Last modified: 2017/12/19 19:42 by admin