Frittata with Vegetables Recipe

Ingredients

Serve 8

Vegetables:

• 1/2 cup/125 ml white wine vinegar

• 4 tbsp dry white wine

• 7 oz/200 g yellow, red and green bell peppers/capsiums, seeded, cored, and diced

• 1 small onion, diced

• 2 tbsp extra-virgin olive oil

• salt and freshly ground black pepper to taste

Frittata:

• 2 tbsp extra-virgin olive oil

• 8 eggs

• 4 tbsp light/single cream

• 2 tbsp freshly grated Parmesan cheese

• salt and freshly ground black pepper to taste

• 10 oz/300 g mixed seasonal salad

Method:

1. Vegetables: Reserve 1 tablespoon each of the vinegar and wine. Bring the remaining vinegar and wine to a boil in a small saucepan. Add the bell peppers and onion and cook for 10-15 minutes.

2. Drain and drizzle with the oil. Season with salt and pepper. 

3. Frittata: Beat the eggs, cream, and Parmesan in a large bowl. Season with salt and pepper.

4. Heat the oil in a 9-inch (23-cm) frying pan over medium heat. Pour in the egg mixture and cook for 4-5 minutes, or until set on top.

5. Turn the frittata carefully and cook for 4 minutes more. It should be firm and lightly browned on both sides.

6. Cut into squares and serve on a serving dish with the vegetables and salad drizzled with the remaining oil and vinegar.