Sweet Pepper & Basil Frittata
Submitted by poot
Sweet pepper and basil frittata with slow-cooked red and yellow peppers, fontina, Parmesan, and fresh basil, finished with a brushed-on balsamic reduction for a tangy glaze.
YIELD
8 servingsPREP
40 minCOOK
20 minREADY
60 minThis frittata takes its time in all the right places. Red and yellow bell peppers cook low and slow for 15 minutes with onion, garlic, and a bay leaf until they’re completely soft and almost jammy. That slow-cooked pepper mixture becomes the heart of the frittata.
Eight eggs get beaten with fontina, Parmesan, and a generous half cup of fresh basil, then mixed with the peppers and poured into a hot, oiled skillet. A couple minutes on the stovetop sets the edges, then the oven finishes the job until it’s golden on top and firm all the way through.
The finishing move is a reduced balsamic vinegar glaze brushed onto the bottom and sides after you flip it out. That concentrated, sweet-tart balsamic against the warm egg and melted cheese is what makes this worth the extra effort.
Kitchen Tips
- Reduce the balsamic vinegar first and set it aside. It only takes a few minutes but thickens as it cools, so do it before anything else.
- Cook the peppers low and slow. Rushing this step means crispy peppers instead of silky ones, and the texture difference is night and day.
- Heat the olive oil in the skillet until it’s just below smoking before adding the egg mixture. This prevents sticking and helps set the bottom quickly.
- Use an ovenproof skillet. Transferring from stovetop to oven mid-cook is essential for an evenly set frittata.
Variations
- Add sliced olives or sun-dried tomatoes to the egg mixture for a Mediterranean twist.
- Use goat cheese in place of fontina for a tangier, creamier bite.
- Serve at room temperature as part of a brunch spread. Frittatas are just as good cooled as they are warm.
Ingredients
Directions
First, reduce balsamic vinegar by half in a saucepan over high heat.
Set aside.
Heat 1 tablespoon of olive oil in a large skillet; add onion, ½ teaspoon of salt and a few pinches of pepper.
Sauté onion over medium heat until it begins to release its juices, about 4 to 5 minutes.
Add peppers, garlic and bay leaf; cover and cook very slowly over low heat for about 15 minutes.
Set vegetables aside.
Remove bay leaf.
Preheat oven to 325℉ (160℃). Beat eggs in a bowl and add onion-pepper mixture, cheeses and basil. Season with remaining ¼ teaspoon salt and a few more pinches of pepper. In a 9” sauté pan with an ovenproof handle, heat remaining tablespoon of olive oil to just below smoking point. Swirl oil around sides of pan to coat it. Turn heat down to low, then immediately pour frittata mixture into pan. Cook frittata over low heat for 1 to 2 minutes, until sides begin to set; transfer to a 325℉ (160℃) oven and bake, uncovered, for 20 to 25 minutes, until frittata is golden and firm. Loosen frittata with a spatula. Place a plate over pan, flip over, and turn frittata out. Brush bottom and sides with reduced balsamic vinegar and cut into wedges.
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