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Piquillo Frittata Serves 6 Just like its relatives, the French omelet and the Spanish tortilla, the Italian frittata is delicious for brunch, lunch or dinner, and the possible variations are endless. 1/2 jar piquillo peppers or roasted red peppers, cut into 1/4-inch strips 1clove garlic, minced 3 tablespoons extra virgin olive oil 2 teaspoons sherry vinegar Salt and freshly ground black pepper, to taste 8 eggs 1/2 cup grated Manchego cheese 2 tablespoons chopped Italian parsley Toss together the peppers, garlic, 1 tablespoon of the olive oil, vinegar, salt, and pepper and let marinate 30 minutes. In a bowl, whisk together the eggs, cheese, and parsley until frothy. Add the peppers and their liquid and mix well. Season with salt and pepper to taste. Preheat the oven to 400 degrees F. Heat remaining 2 tablespoons olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat and add the egg mixture. Reduce heat to medium and cook for 7 to 8 minutes until the bottom is set and the top is still runny. Occasionally, lift the outer edges so the runny egg can run underneath. Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes. Remove the skillet from the oven and loosen the bottom of the frittata with a spatula. Place a serving plate over the skillet and invert the frittata onto it. Cut into wedges and serve hot or at room temperature. |
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