Frittata di PeperoniPepper Frittata

Prepare vegetables and cheese

• 1 Remove stems and seeds from 1 red bell pepper and 3 green peppers and cut into strips 1 cm wide.
• 2 Thinly slice 1/2 onion.
• 3 Grate 40 g Parmigiano.
• 4 Continue when all the vegetables are cut to similar widths.

Sauté the peppers

• 1 Heat 15 ml extra virgin olive oil in a frying pan over medium heat; add onion, red pepper, green peppers and 2 g salt and sauté.
• 2 When moisture has evaporated and the vegetables smell sweet and are thoroughly soft, remove from the heat, spread on a tray and cool slightly.

Make the egg mixture

• 1 Beat 6 eggs in a bowl, add Parmigiano, 2 g salt, black pepper and 6 hand-torn basil leaves and mix.
• 2 Add the cooled vegetables and mix; continue when evenly combined.

Cook the first side

• 1 Heat 15 ml extra virgin olive oil in the frying pan over medium heat, pour in the egg mixture and neaten the edges.
• 2 When the edges begin to set, lower the heat, cover and cook.

Turn with a plate and cook the second side

• 1 Cover with a flat plate larger than the frying pan and swiftly invert pan and plate to transfer the frittata onto the plate.
• 2 Slide back into the pan and cook the other side for 2–3 minutes.