Roasted Pepper and Basil Frittata
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- 1 1/2 lb
- onions, thinly sliced
- 1/2 c
- olive oil
- 1/4 lb
- roasted red bell pepper, diced
- 1 1/2 oz
- parmesan cheese, grated
- 1/2 tsp
- white pepper
- 1 oz
- fresh basil, cut into small pieces
- 3 oz
1Using a covered pan, fry onions in oil on low heat, 200F, until reduced in bulk.
2Uncover and continue cooking on a very low heat until onions are browned and dry.
3Stir peppers and salt into cooked onions.
4Break eggs into bowl. Beat until blended.
5Add basil to egg mixture. Mix lightly.
6Pour butter into pan to coat, and then pour egg mixture next along with the added bell peppers, onions, and cheese.
7Bake at 350F for approximately 20 minutes or until eggs are set and top has some brown speckling beginning to occur. Cut into wedges.