Red Pepper & Red Onion Frittata Recipe

Red Pepper & Red Onion Frittata

from Omelettes, Soufflés & Frittatas by Lou Seibert Pappas

Ingredients:

3 tablespoons olive oil
1 garlic clove, minced
1/3 cup sourdough bread cubes
1 red onion, diced
2 red bell peppers, seeded, deribbed, and diced
6 eggs
2 tablespoons minced fresh flat-leaf parsley
3 tablespoons minced fresh basil, plus basil sprigs for garnish
Salt and freshly ground pepper to taste
1/2 cup (2 ounces) shredded Fontina cheese

Makes 4 to 6 servings

This and many other wonderful recipes may be found in
Omelettes, Soufflés & Frittatas
by Lou Seibert Pappas from Chronicle Books

Garlicky croutons add crunch to this decorative frittata for a great-tasting brunch or lunch dish.

Preheat the oven to 350°F. Grease a 10-inch round baking dish.

In a 10-inch skillet over medium heat, heat 1 tablespoon of the oil, add the garlic and bread cubes, and shake the pan until the bread is thoroughly coated and lightly toasted, about 2 minutes; turn out of the pan. Heat the remaining 2 tablespoons oil over medium heat and sauté the onion and peppers until soft, about 5 minutes; let cool slightly.

In a medium bowl, beat the eggs just until blended and mix in the parsley, basil, salt, pepper, and sautéed vegetables. Pour into the prepared baking dish and sprinkle with the croutons and cheese. Bake in the oven for 20 minutes, or until set. Serve warm or at room temperature, garnished with basil sprigs.