Liz Schmitt: http://Lizthechef.com
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| Prep Time | 15 minutes |
| Cook Time | 52 minutes |
| Servings |
People
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Ingredients
- 1 Yellow bell pepper Seeded and chopped into 3/4 inch pieces
- 1 red bell pepper seeded and chopped into 3/4 inch pieces
- 1 Orange bell pepper seeded and chopped into 3/4 inch pieces
- 1 small red onion peeled and chopped into 3/4 inch pieces
- 1/4 Cup olive oil 1 tablespoon reserved
- 1/4 Teaspoon kosher salt
- 1/4 Teaspoon black pepper
- 12 Large eggs
- 1 Cup 2% milk
- 3 Tablespoons Grated Parmesan cheese
- 1/2 Cup Grated Fontina cheese
Ingredients
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Instructions
- Preheat oven to 425.
- Bake for 25 minutes, tossing vegetables once after 15 minutes. Remove pan from oven and lower oven temperature to 350 degrees.
- Place the skillet in the oven and cook for 25 minutes, until center of the frittata has set and top is golden brown.
- Place the peppers and onions on a sheet pan. Drizzle with the olive oil, reserving one tablespoon for later. Toss with salt and pepper.
- Sprinkle with Fontina cheese and bake another 3 minutes.
- In a 10 inch ovenproof skillet, heat the remaining olive oil over medium heat. Add the roasted vegetables to the skillet. Pour the egg mixture over the vegetables and cook for 2 minutes without stirring.
- Using a large bowls, whisk eggs, milk, and Parmesan.
- Cut into wedges and serve.
Recipe Notes
http://lizthechef.com/2013/03/08/roasted-pepper-frittata/
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