Frittata is basically an Italian omelette. It can be made on the stove top or in the oven. The frittata makes a great main dish or can also be used as an appetizer. There are countless combinations of vegetables, meats, and cheeses that can be used to make the frittata flavorful, such as asparagus, spinach, mozzarella cheese, sausage, bacon, and many other options. It also makes a good vegetarian option.
Today I am making the frittata on the stove top with bell peppers and onion, the way my mother did. She used to make this meatless meal for us on Friday’s during Lent. Serve it with a salad and some crusty Italian bread and you have a delicious meal. I hope you enjoy it.
1/2 – red bell pepper
1/2 – orange bell pepper
1/2 – medium onion
6 – whole extra-large eggs
1/4 – tsp. salt
1/8 – tsp. ground black pepper
1/4 – cup parmigiano cheese
1 – tbls. olive oil
Slice the red and orange peppers lengthwise into 1/4″ thick slices and set aside. Peel the onion and cut it in half. Place the flat side down and make thin lengthwise slices of one-half of the onion.
Add one tablespoon olive oil to a well-seasoned 8″ iron skillet (or a non-stick skillet) and heat oil on a medium flame. Once the oil is hot, add the peppers and sauté for about 5 minutes, stirring often. Now add the onion, stir and continue to sauté the onion and peppers until they start to brown about another 5-6 minutes. Sprinkle with salt and black pepper, and stir occasionally.
In a large bowl, add 6 eggs, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Whisk the eggs thoroughly, then pour them over the peppers and onions. Make sure the egg is evenly distributed in the pan.
Sprinkle evenly, the grated parmigiano cheese over the top of the egg mixture. Reduce the heat to medium-low and cover the skillet. Let cook about 8-10 minutes.
Run a knife or spatula around the edges of the skillet to loosen the frittata from the sides. Place the skillet lid upside down on the counter. Pick up the skillet, and with the help of the spatula, lift the frittata out and slide it onto the lid. Be very careful with the hot skillet.
Using an oven mitt, pick up the lid by the handle underneath. Now take the skillet by the handle (be sure to use an oven mitt) and turn it upside down on top of the lid.
Flip it over to return the frittata to the skillet. Return the skillet to the flame and cook about 2 minutes more.
Remove the frittata onto a round platter. It should slide out of the pan with ease. You can use the spatula to help guide it.
Serves 4 people.