Wednesday, October 19, 2011
Roasted Pepper frittata
As far as I'm concerned frittatas are one of the best dishes ever! I love eggs. There is minimal mess. I can put most anything I find in the refrigerator into one of these. They are great the next day for breakfast or lunch. They are usually so pretty. And most important - every time I make one my daughter has some little song she sings whenever she see's the frittata...hilarious!
Today's posting started because a friend of mine saw an old photo I had taken and wanted the recipe, so I go looking and couldn't believe I'd never posted this. I make it all the time.
Curiouser and curiouser...
(spell check is telling me 'curiouser' is not a word.........moving on...)
The photos below make it seem like this dish is really complicated but it's not. I promise you. After the first time you make it you'll breeze right through every time after. And use whatever ingredients you have handy or that sound good at the moment. You really can't go wrong.
I usually do zucchini with the peppers but I didn't have any today. And I do another variation that has leftover baked potato squares and bacon. DELICIOUS! Will post that recipe somewhere in the near future. But today it's all about these beautiful peppers.
Hear you go.
YOU WILL NEED:
a dish about 10 inches across and maybe 2 inches deep - or something close to that.
1 each - red, orange, yellow and green pepper (4 total)
1 red onion
4 cloves of garlic
about a 1/4 cup olive oil
12 eggs (for a dish as described above)
1/2 teaspoon garlic powder
1 teaspoon italian seasoning
zest and juice from 1 lemon
2 pinches red pepper flakes (more if you like)
1 cup parmesan cheese
oven to 450
chop all the vegetables, onion and garlic
place all the above into a large bowl and toss with a few tablespoons of olive oil
add a little salt and pepper
then spread all the vegetables onto a sheet tray covered in foil - best if you can get all the vegetables in one layer otherwise most of them will only steam instead of roast.
roast in 450 degree oven 25 to 30 minutes
just until some edges start to blacken
remove and let cool
in the large bowl you just had vegetables in, wipe out any excess olive oil then
add the 12 eggs
note : crack your eggs on a cutting board or the edge of the sink or anywhere, just don't crack the eggs on the edge of the bowl you are using otherwise you get those tiny pieces of egg shell and sometimes they fall into your dish...not good.
also add all the spices, the zest and all the juice you can squeeze out of one whole lemon
add most of the parmesan cheese - save a little to sprinkle over the top before baking.
add a little salt and pepper
When ready, scoop the vegetables off the baking sheet and place into your baking dish. I don't recommend pouring the veggies in because this will also add the excess olive oil into your finished product.
Pour the egg mixture over the vegetables - sprinkle the remaining parmesan cheese over the top.
Bake at 375 for around a half hour. You want the center to be fairly firm.
Remove from oven and let cool at least 10 minutes before slicing and serving.