It’s amazing how relatively few ingredients come together to create such a flavorful dish. The onions and peppers cook slowly, concentrating and enhancing their sweet taste.
Regan Burns Cafiso
|8 eggs||3 tablespoons extra virgin olive oil|
|1/4 cup milk||2 medium bell peppers, seeds and membranes removed, sliced thinly into 1 -inch long pieces|
|2 tablespoons coarsely chopped parsley||1 medium yellow onion, thinly sliced|
|1 teaspoon salt, divided||Pinch red-pepper flakes (optional)|
|Freshly ground pepper|
Heat oven to 375 degrees with rack in top third. In a large mixing bowl, whisk together eggs, milk, parsley, and ½ teaspoon salt; season with pepper.
Heat oil in a 10-inch ovenproof sauté pan over medium. Add peppers, onions, and red-pepper flakes (pan will be very full); sprinkle with remaining ½ teaspoon salt. Cook, stirring often, until vegetables are completely tender and all the released liquid has evaporated, about 10 to 15 minutes. (If vegetables begin to stick or brown too quickly, reduce heat to medium-low.)
Reduce heat to low and pour egg mixture evenly over peppers. Cook for 5 minutes to allow the edges to set, then transfer pan to the oven. Cook until edges of frittata are lightly golden and the center is set, about 15 minutes. Remove from oven and let rest for at least 5 to 10 minutes before unmolding. To unmold frittata: invert it over a plate, then flip it again over another plate so it is right-side up. Serve hot or at room temperature.
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