Piquillo Frittata

1. 1

   Toss together the peppers, garlic, 1 tablespoon olive oil, vinegar, salt and pepper and let marinate 30 minutes.

2. 2

   In a bowl, whisk together the eggs, cheese, and parsley until frothy.

3. 3

   Add the peppers and their liquid and mix well.

4. 4

   Season with salt and pepper.

5. 5

   Preheat the oven to 400 degrees F.

6. 6

   Heat 2 tablespoons olive oil in a 10 inch non stick ovenproof skillet over medium high heat and add the eggs and peppers.

7. 7

   Reduce the heat to medium and cook for 7 to 8 minutes until the bottom is set and the top is still runny.

8. 8

   Occasionally, lift the outer edges so the runny egg can run underneath.

9. 9

   Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes.

10. 10

    Remove the skillet from the oven and loosen the bottom of the frittata with a spatula.

11. 11

    Place a serving plate over the skillet and invert the frittata onto it.

12. 12

    Cut into wedges and serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.