• >
  • Recipes
  • >
  • Frittata with Peppers and Onions with Roasted Cherry Tomato Sauce

Frittata with Peppers and Onions with Roasted Cherry Tomato Sauce

Photo: Frittata with Peppers and Onions with Roasted Cherry Tomato Sauce

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 2 cloves garlic, made into a paste with salt
  • 1/4 cup chopped fresh basil, coarsely chopped
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 350 degrees F. Heat the butter in a 12-inch nonstick skillet over medium-high heat. Add the red pepper, yellow pepper, and onions, season with salt, and pepper and cook until softened, stirring occasionally.

Whisk together the eggs, Parmesan, and oregano until light and fluffy, and then season with salt and pepper. Pour the egg mixture into the pan and stir with a rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Place the pan into the oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and sprinkle the top with parsley. Carefully slide the frittata onto a cutting board and cut into wedges and top with some of the roasted cherry tomato sauce and garnish with fresh basil. Serve hot or at room temperature.
Sauce:
To a saute pan add the olive oil. Add the tomatoes and garlic paste over medium heat. Cook until the tomatoes are soft, about 2 to 3 minutes and the tomatoes burst. Remove the pan from the heat and add the basil.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 4 reviews

  • on July 01, 2011

    Flag

    I was a little disappointed in the roasted tomato sauce. I expected bolder flavor from Bobby Flay.
    I had some left over and used it the next day on my scrambled eggs. Added some red pepper flakes and it was delicious. I also think it benefited from sitting overnight.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 24, 2011

    Flag

    Excellent, anything Bobby makes is excellent. I make it a little different but pretty much all frittatas are great. I will use the cherry tomato sauce which is new to me. One other thing I do is make it in a cast iron skillet and cut it like a pie and serve it right from the skillet. Love the way a cast iron skillet cooks.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 18, 2011

    Flag

    I actually have made frittatas as my signature dish. Although frittatas can hold anything you put in them... But OREGANO? I just don't see that for a frittata for brunch.

    Love the tomato sauce. I'll use that and call it my own : Thanks Bobby for all the great recipes!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How