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
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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.

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Newest Ratings and Reviews

Read all 7 reviews

  • on July 23, 2014

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    I just saw this on TV- looks yummy - went online to get recipe and watched the video again - discrepancy in cooking technique of the eggs. The show and video have him cooking the eggs in a 350 oven for 15-20 mins, but the attached online recipe states to put them under the broiler. Which is correct? Could have two totally different outcomes. Love all of Bobby's recipes - - just a question on this one.

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  • on February 28, 2014

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    This recipe is a winner. It utilizes ingredients that are readily available and affordable throughout the year. No special cooking equipment required. Even a moderately priced skillet works just fine, because there is no cooking in a screaming hot oven or broiling necessary. I think the cooked, cherry tomato sauce is a great way to add a bit of zing. Normally, I would have made a marinated tomato salad to accompany this dish, but the tomato sauce adds a bit of flair. My only surprise is that the tomato sauce has no acid added to it. So I added a tiny splash of seasoned rice wine vinegar -- not only did it add a touch of sweetness, but it also rounded out that salty-acid zing I was looking for.

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  • on July 01, 2011

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    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.

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