roasted pepper and basil frittata
(1 rating)
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This is another delectable recipe that we cooked in Culinary School..I loved the taste of Basil in this casserole....and I did not know that it could be so good....
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(1 rating)
yield
12 serving(s)
cook time
20 Min
Ingredients For roasted pepper and basil frittata
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1 1/2 lbonions, thinly sliced
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1/2 colive oil
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1/4 lbroasted red bell pepper, diced
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15eggs
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1 1/2 ozparmesan cheese, grated
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1/2 tspwhite pepper
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1 ozfresh basil, cut into small pieces
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3 ozbutter
How To Make roasted pepper and basil frittata
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1Using a covered pan, fry onions in oil on low heat, 200F, until reduced in bulk.
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2Uncover and continue cooking on a very low heat until onions are browned and dry.
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3Stir peppers and salt into cooked onions.
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4Break eggs into bowl. Beat until blended.
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5Add basil to egg mixture. Mix lightly.
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6Pour butter into pan to coat, and then pour egg mixture next along with the added bell peppers, onions, and cheese.
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7Bake at 350F for approximately 20 minutes or until eggs are set and top has some brown speckling beginning to occur. Cut into wedges.
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