This Sweet Pepper & Basil Frittata is a comforting yet elegant dish that showcases the natural sweetness of roasted bell peppers and the aromatic punch of fresh basil. The eggs are gently cooked with caramelized onions and garlic, then bound together with melty Fontina and sharp Parmesan cheeses. Finished with a drizzle of rich, reduced balsamic vinegar, it offers a perfect balance of savory, tangy, and sweet flavors. Ideal for a leisurely brunch or a light weeknight dinner, this frittata holds its shape well and tastes just as delicious served warm or at room temperature.
Sweet Pepper & Basil Frittata
Description
This Sweet Pepper & Basil Frittata is a comforting yet elegant dish that showcases the natural sweetness of roasted bell peppers and the aromatic punch of fresh basil. The eggs are gently cooked with caramelized onions and garlic, then bound together with melty Fontina and sharp Parmesan cheeses. Finished with a drizzle of rich, reduced balsamic vinegar, it offers a perfect balance of savory, tangy, and sweet flavors. Ideal for a leisurely brunch or a light weeknight dinner, this frittata holds its shape well and tastes just as delicious served warm or at room temperature.Ingredients
Directions
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Reduce balsamic vinegar by half in a small saucepan over high heat. Set aside to cool.
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Preheat oven to 325F (165C).
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Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium heat. Add onion, 1/2 teaspoon salt, and a few pinches of pepper. Saut until onions begin to release their juices, about 4-5 minutes.
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Add sliced peppers, garlic, and bay leaf to the skillet. Cover and cook slowly over low heat for about 15 minutes until peppers are tender.
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Remove the skillet from heat. Discard the bay leaf and set the vegetable mixture aside.
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In a large bowl, beat the eggs. Fold in the onion-pepper mixture, grated Fontina, grated Parmesan, and sliced basil. Season with the remaining 1/4 teaspoon salt and additional pepper to taste.
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Heat the remaining 1 tablespoon of olive oil in the same skillet (or a clean 9-inch ovenproof skillet) over medium-high heat until just below smoking point. Swirl to coat the sides.
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Reduce heat to low. Pour the egg mixture into the skillet. Cook undisturbed for 1-2 minutes, just until the edges begin to set.
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Transfer the skillet to the preheated oven. Bake uncovered for 20-25 minutes, or until the frittata is golden, puffed, and firm in the center.
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Remove from oven. Loosen the edges with a spatula. Place a large plate over the skillet, carefully flip to invert the frittata, then slide it back into the skillet or serve directly from the plate.
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Brush the top and sides with the reduced balsamic vinegar. Cut into wedges and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 185.0kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 3.5g18%
- Cholesterol 225.0mg75%
- Sodium 460.0mg20%
- Total Carbohydrate 6.0g2%
- Dietary Fiber 0.5g2%
- Sugars 4.0g
- Protein 11.0g22%
* 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
Storage: Store leftover frittata in an airtight container in the refrigerator for up to 3 days. It can be served cold, at room temperature, or reheated.
Substitutions: You can substitute other cheeses like mozzarella or gouda. Spinach or mushrooms can be added to the vegetable mixture for extra bulk.
Tip: Ensure your skillet is oven-safe before starting. If using a non-ovenproof pan, cook the eggs on the stovetop covered on very low heat, then transfer to a baking dish for the oven.
The balsamic reduction adds a gourmet touch but can be skipped if short on time; a drizzle of regular balsamic or olive oil works well.
