Name: Roasted Pepper Frittata
Total time: 52 min
Yield: 6 People
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

Roasted Pepper Frittata

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
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Roasted Pepper Frittata

Cuisine

American

Prep Time

15 minutes

Cook Time

52 minutes

Servings

People

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

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.