Frittatas are the Italian answer to French omelettes. They come in almost infinite variations, both with and without meat. In my opinion, the best ones are those that use seasonal produce and stay close to the core of the delicate dish.
This version is quite special. The frittata is elegant, and the sautèed peppers add soft notes to the dish. The basil makes this very Italian, and the cheese is the ingredient that pulls this dish together. This dish is perfect for brunch for a crowd or as a light lunch. I served it with Loafer & Co Japanese Milk bread, which was perfect with it.
Deborah Madison was one of the first chefs to embrace the farm-to-table movement when she opened her restaurant Greens, one I have dined at a few times. Her cookbooks are lovely, and this one, in particular, is amazing. Simple recipes that are loaded with flavour. Like me, you should get all her cookbooks; each is a masterpiece!
For more wonderful recipes from this cookbook, click here.
Ingredients:
2 + 1tablespoons olive oil
1 medium onion, thinly sliced
1 red pepper, 3/4 finely diced, 1/4 cut into long strips
1 yellow pepper, 3/4 finely diced, 1/ cut into long strips
4 garlic cloves, minced
1 small bay leaf
8 eggs
Salt, to taste
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese
1/2cup grated Fontina or cheddar cheese
15-20 basil leaves, 1/2 cut into strips + more for garnish
2 tablespoons balsamic vinegar, reduced to 1 tablespoon
Heat the oil in a frying pan. Add the onions and a pinch of salt, and cook on low heat, covered, for 10 minutes until the onions are very soft but not coloured. Add the diced peppers, garlic, and bay leaf, and continue to cook for another 12-15 minutes, covered, until the peppers are very soft, too. Remove from the heat.
While the peppers are cooking, beat the eggs with the salt and pepper and cut basil. Add the cooked pepper-onion mix and beat it till it is well blended.
Preheat the oven or broiler in broil mode.
In the same pan, add the remaining oil, pour in the eggs, and cook on medium heat. Layer the pepper strips in a circle in the middle. Sprinkle the two cheeses over the top. Decorate the whole basil leaves in a circular pattern with the tips pointing outwards.
When the eggs have firmed up, move the pan to a broiler and cook for 3-4 minutes until the top is browned. Remove and shake the pan to dislodge the frittata; it should shake about easily. Place a cutting board or plate over the frying pan. Quickly invert the pan to put the frittata on the board or plate.
Using a pastry brush, lightly brush the reduced balsamic on the bottom of the frittata. Again, flip the frittata as described above. Garnish with fresh basil and serve with some amazing bread, milk, or sourdough.
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