Red Pepper and Red Onion Frittata

Red Pepper and Red Onion Frittata Recipe - Italian Cuisine

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

This Red Pepper and Red Onion Frittata recipe is a delicious and nutritious dish that is perfect for breakfast, brunch, or even a light dinner. Packed with flavor from the red peppers, red onions, and fresh herbs, this frittata is sure to become a favorite in your household.

History

Frittatas have been a popular dish in Italian cuisine for centuries. They are versatile and easy to make, making them a go-to meal for busy families. This particular recipe adds a twist with the addition of red peppers and red onions, giving it a unique and delicious flavor.

Ingredients

3 tbsp olive oil
1 garlic clove, minced
0.33 cup sourdough bread cubes
1 red onion, diced
2 red bell peppers, seeded, deribbed and diced
6 eggs
2 tbsp minced fresh flat-leaf parsley
3 tbsp minced fresh basil, plus basil sprigs for garnish
salt and freshly ground pepper to taste
0.5 cup shredded fontina cheese

How to prepare

Preheat the oven to 350°F (177°C).
Grease a 10-inch round baking dish.
In a 10-inch skillet over medium heat, heat 1 tbsp of oil. Add the garlic and bread cubes, and shake the pan until the bread is thoroughly coated and lightly toasted, about 2 minutes. Turn out of the pan.
Heat the remaining 2 tbsp of oil over medium heat and sauté the onion and peppers until soft, about 5 minutes. Let cool slightly.
In a medium bowl, beat the eggs just until blended and mix in the parsley, basil, salt, pepper, and sautéed vegetables.
Pour the mixture into the prepared baking dish and sprinkle with the croutons and cheese.
Bake in the oven for 20 minutes, or until set.
Serve warm or at room temperature, garnished with basil sprigs.

Variations

Feel free to customize this recipe with your favorite vegetables, herbs, or cheeses. You can also add cooked bacon or sausage for a heartier dish.

Cooking Tips & Tricks

Be sure to cook the onions and peppers until they are soft before adding them to the egg mixture. This will ensure that they are fully cooked and add a nice texture to the frittata.

- Don't overcook the frittata in the oven, as it can become dry. Keep an eye on it and remove it as soon as it is set.

- Feel free to customize this recipe with your favorite vegetables or herbs. Spinach, mushrooms, or even sun-dried tomatoes would be delicious additions.

Serving Suggestions

This frittata is delicious on its own, but you can also serve it with a side salad or some fresh fruit for a complete meal.

Cooking Techniques

The key to a successful frittata is to cook it low and slow on the stovetop before finishing it in the oven. This will ensure that it is cooked through and set without becoming dry.

Ingredient Substitutions

You can use any type of bell pepper in place of the red peppers, and any type of onion in place of the red onion. You can also use any type of cheese that melts well in place of the shredded cheese.

Make Ahead Tips

You can prepare the frittata mixture ahead of time and refrigerate it until you are ready to bake it. This is a great make-ahead dish for busy mornings or brunches.

Presentation Ideas

Garnish the frittata with fresh herbs, such as basil or parsley, for a pop of color and flavor. You can also sprinkle some extra cheese on top before serving.

Pairing Recommendations

This frittata pairs well with a crisp green salad, fresh fruit, or a side of roasted potatoes.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through.

Nutrition Information

Calories per serving

Each serving of this frittata contains approximately 250 calories.

Carbohydrates

Each serving of this Red Pepper and Red Onion Frittata contains approximately 10 grams of carbohydrates.

Fats

Each serving of this frittata contains approximately 15 grams of fat.

Proteins

Each serving of this frittata contains approximately 12 grams of protein.

Vitamins and minerals

This frittata is a good source of vitamin C, vitamin A, and potassium from the red peppers and onions.

Alergens

This recipe contains eggs and cheese, which may be allergens for some individuals.

Summary

This Red Pepper and Red Onion Frittata is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

This Red Pepper and Red Onion Frittata is a delicious and nutritious dish that is perfect for any meal of the day. Packed with flavor and easy to make, this frittata is sure to become a favorite in your household.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Red Pepper and Red Onion Frittata. It was a warm summer day many years ago, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a wonderful cook, always experimenting with new ingredients and flavors. As soon as I walked into her kitchen, I was greeted by the enticing aroma of garlic and onions sizzling in a pan.

Maria was busy chopping red peppers and red onions, her hands skillfully moving with precision and speed. I watched in awe as she effortlessly combined the vibrant colors and flavors, creating a beautiful medley of vegetables. I could tell that this dish was going to be something special.

Curious, I asked Maria what she was making, and she replied with a smile, "Red Pepper and Red Onion Frittata." She explained that it was a simple and delicious dish that she learned from her grandmother, who in turn had learned it from her own mother. Maria graciously invited me to stay for lunch and learn how to make the frittata.

I eagerly accepted her offer, excited to learn a new recipe from someone as talented as Maria. As we worked together in the kitchen, she shared stories of her family and the traditions they passed down through the generations. I was touched by the sense of history and connection that infused every dish she prepared.

To make the frittata, we started by sautéing the red peppers and red onions in olive oil until they were soft and caramelized. The sweet aroma filled the kitchen, making my mouth water in anticipation. Maria then whisked together eggs, milk, and a pinch of salt, pouring the mixture over the vegetables in the pan.

As the frittata cooked, Maria gently stirred the edges to allow the eggs to set, creating a light and fluffy texture. She then sprinkled the top with grated Parmesan cheese and fresh herbs, adding a final touch of flavor and elegance to the dish.

When the frittata was golden and puffed, Maria carefully slid it onto a plate, the colors of the peppers and onions shining through the tender eggs. She cut it into wedges and served it with a simple side salad and crusty bread. The first bite was a revelation – the sweetness of the peppers and onions balanced perfectly with the richness of the eggs and cheese.

I savored every bite, savoring the memories of that summer day and the warmth of Maria's kitchen. The frittata was more than just a dish – it was a connection to the past, a reminder of the love and care that went into every meal. From that day on, I knew that the Red Pepper and Red Onion Frittata would become a staple in my own kitchen, a tribute to the traditions and recipes that bind us together.

As I sit here now, preparing the frittata for my family, I can't help but smile at the memories it evokes. The simple act of cooking a meal has the power to bring us closer to those we love, to honor the past and create new traditions for the future. I am grateful for the gift of this recipe, passed down through generations and shared with me by a dear friend. And as I take a bite of the warm and savory frittata, I am filled with a sense of gratitude and joy for the simple pleasures of good food and good company.