Sicilian Frittata

1. 1

   In a large skillet, saute peppers, potatoes and onion in olive oil just until onion turns transparent.

2. 2

   Add salt and pepper to beaten eggs and pour eggs evenly over skillet contents.

3. 3

   Keep the heat medium to low.

4. 4

   With spatula, lift the frittata gently as it cooks, letting the runny eggs spill gently to the bottom of the skillet.

5. 5

   When it starts to firm up, but is still uncooked on top, take a large plate and slide the frittata onto it.

6. 6

   Then, turn the skillet over the plate to cover it and while holding tightly to the plate, flip it over back into the skillet so the other side can finish cooking.

7. 7

   Cook an additional 5 to 10 minutes, but be careful not to burn the bottom.

8. 8

   Slice as you would a pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.