Frittata With Peppers And Onions With Roasted Cherry Tomato Sauce
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
60
Spice
38
Sweetness
57
Sourness
40
mins
Prep time (avg)
3.2
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Heat the butter in a 12-inch nonstick skillet over medium-high heat
3
Add the red pepper, yellow pepper, and onions, season with salt, and pepper and cook until softened, stirring occasionally
4
Whisk together the eggs, Parmesan, and oregano until light and fluffy, and then season with salt and pepper
5
Pour the egg mixture into the pan and stir with a rubber spatula
6
Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top
7
Place the pan into the oven and broil for 3 to 4 minutes, until lightly browned and fluffy
8
Remove from pan and sprinkle the top with parsley
9
Carefully slide the frittata onto a cutting board and cut into wedges and top with some of the roasted cherry tomato sauce and garnish with fresh basil
10
Serve hot or at room temperature
11
Sauce: To a saute pan add the olive oil
12
Add the tomatoes and garlic paste over medium heat
13
Cook until the tomatoes are soft, about 2 to 3 minutes and the tomatoes burst
14
Remove the pan from the heat and add the basil