Real Recipes From Real Home Cooks ®

roasted pepper and basil frittata

★★★★★ 1
a recipe by
Robin DuPree
Coldspring, TX

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....

★★★★★ 1
serves 12
cook time 20 Min

Ingredients For roasted pepper and basil frittata

  • 1 1/2 lb
    onions, thinly sliced
  • 1/2 c
    olive oil
  • 1/4 lb
    roasted red bell pepper, diced
  • 15
  • 1 1/2 oz
    parmesan cheese, grated
  • 1/2 tsp
    white pepper
  • 1 oz
    fresh basil, cut into small pieces
  • 3 oz

How To Make roasted pepper and basil frittata

  • 1
    Using a covered pan, fry onions in oil on low heat, 200F, until reduced in bulk.
  • 2
    Uncover and continue cooking on a very low heat until onions are browned and dry.
  • 3
    Stir peppers and salt into cooked onions.
  • 4
    Break eggs into bowl. Beat until blended.
  • 5
    Add basil to egg mixture. Mix lightly.
  • 6
    Pour butter into pan to coat, and then pour egg mixture next along with the added bell peppers, onions, and cheese.
  • 7
    Bake 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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