This Sweet Pepper and Basil Frittata is a colorful and satisfying dish perfect for brunch, a light lunch, or a quick weeknight dinner. It combines the sweetness of sautéed bell peppers and onions with the aromatic punch of garlic and fresh basil. The eggs create a fluffy, golden custard that binds the ingredients together, while a drizzle of reduced balsamic vinegar adds a sophisticated, tangy finish. The addition of Fontina and Parmesan cheeses provides a creamy, savory depth that complements the vegetables beautifully. Simple to prepare yet elegant enough for guests, this frittata showcases fresh, seasonal produce in a comforting, home-style package.
Sweet Pepper And Basil Frittata
Description
This Sweet Pepper and Basil Frittata is a colorful and satisfying dish perfect for brunch, a light lunch, or a quick weeknight dinner. It combines the sweetness of saut&# 195;©ed bell peppers and onions with the aromatic punch of garlic and fresh basil. The eggs create a fluffy, golden custard that binds the ingredients together, while a drizzle of reduced balsamic vinegar adds a sophisticated, tangy finish. The addition of Fontina and Parmesan cheeses provides a creamy, savory depth that complements the vegetables beautifully. Simple to prepare yet elegant enough for guests, this frittata showcases fresh, seasonal produce in a comforting, home-style package.Ingredients
Directions
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Reduce balsamic vinegar by half in a saucepan over high heat, then set aside to cool.
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Heat 1 tablespoon of olive oil in a large skillet; add onion, 1/2 teaspoon of salt, and a few pinches of pepper.
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Sauté onion over medium heat until it begins to release its juices, about 4-5 minutes.
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Add peppers, garlic, and bay leaf; cover and cook very slowly over low heat for about 15 minutes.
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Set vegetables aside to cool slightly and remove the bay leaf.
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Preheat oven to 325ðF (163ðC).
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In a bowl, beat eggs and add the onion-pepper mixture, cheeses, and basil.
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Season the egg mixture with the remaining 1/4 teaspoon salt and a few more pinches of pepper.
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In a 9-inch ovenproof sauté pan, heat the remaining tablespoon of olive oil to just below the smoking point.
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Swirl oil around the sides of the pan to coat it evenly.
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Turn heat down to low, then immediately pour the frittata mixture into the pan.
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Cook frittata over low heat for 1-2 minutes, until the sides begin to set.
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Transfer the pan to the 325ðF (163ðC) oven and bake, uncovered, for 20-25 minutes, until the frittata is golden and firm in the center.
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Remove from oven and loosen the frittata with a spatula.
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Place a plate over the pan, flip over, and turn the frittata out onto the plate.
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Brush the bottom and sides with the reduced balsamic vinegar and cut into wedges to serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 96.1kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 3689.9mg154%
- Total Carbohydrate 6.2g3%
- Dietary Fiber 0.4g2%
- Sugars 4.2g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ingredient list in the source appears fragmented. Ensure you have: 4 medium sweet bell peppers (red and yellow preferred), 1 oz Fontina cheese grated, 2 oz Parmesan cheese grated, 1/2 cup fresh basil leaves, and 8 eggs.
For the balsamic reduction: Start with about 4 cups of balsamic vinegar if you want a large batch for storage, or use 1/2 to 1 cup for immediate use. Simmer until it reduces by half and coats the back of a spoon.
Use an ovenproof skillet (cast iron or stainless steel) to ensure the pan can go from stovetop to oven safely.
Frittatas can be served warm, at room temperature, or cold, making them excellent for meal prep.
