pepper and basil frittata (baked)

[Guest guest]

* Exported from MasterCook *

 

Sweet Pepper and Basil Frittata (Baked)

 

Recipe By :Greens Restaurant, San Francisco, CA

Serving Size : 8 Preparation Time :0:00

Categories : Eggs {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons light olive oil

1 medium yellow onion -- thinly sliced, about 2 cups

Salt and pepper

4 medium sweet peppers -- preferably a combination of red and

yellow, thinly sliced, about 4 cups

4 garlic cloves -- finely chopped

1 bay leaf

8 eggs

1 ounce Fontina cheese -- grated, about 1/2 cup

2 ounces Parmesan cheese -- grated, about 2/3 cup

1/4 cup fresh basil leaves -- bundled and thinly sliced

3 tablespoons reduced balsamic vinegar

 

1. Preheat the oven to 325F. Heat one tablespoon of the olive oil in a large

skillet; add the onion, 1/2 teaspoon salt and a few pinches of a pepper. Saute

the onion over medium heat until it begins to release its juices, about four to

five minutes. Add the peppers are juicy and soft. Set the vegetables aside to

cool. Remove the bay leaf.

 

2. Beat the eggs in a bowl and add the onion-pepper mixture, cheeses and basil.

Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.

 

3. In a nine-inch saute pan with an ovenproof handle, heat the remaining

tablespoon of olive oil to just below the smoking point. Swirl the oil around

the sides of the pan to coat it. Turn the heat down to low, then immediately

pour the frittata mixture into the pan. The pan should be hot enough so that the

eggs sizzle when they touch the oil. Cook the frittata over low heat for one to

two minutes, until the sides begin to set; transfer to the oven and bake,

uncovered, for 20 to 25 minutes, until the frittata is golden and firm.

 

4. Loosen the frittata gently with a rubber spatula; the bottom will tend to

stick to the pan. Place a plate over the pan, flip it over and turn the frittata

out. Brush the bottom and sides with the vinegar and cut into wedges. Serve warm

or at room temperature.

 

Makes one nine-inch frittata; serves eight to ten.

 

Source:

" Annie Somerville, Fields of Greens (1993) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 136 Calories; 8g Fat (50.9% calories from

fat); 10g Protein; 7g Carbohydrate; 1g Dietary Fiber; 197mg Cholesterol; 218mg

Sodium. Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.

 

NOTES : This delicate frittata is filled with the warmth and fragrance of

summer. Red and yellow peppers are gently stewed together, then tossed with

basil and creamy Fontina cheese. The eggs take on the sweetness of the peppers

and their rich, rosy color. The frittata is ideal for a light meal served with

roasted or grilled potatoes and a salad of garden greens. [The restaurant is

located on the Marina, facing the Golden Gate Bridge.

http://greensrest.citysearch.com/1.html ]

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2140