Red Bell Pepper Frittata with Herbs
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A frittata is the most forgiving thing you can do with eight eggs. It works hot, warm or cold, it slices into wedges, and it is just as good the next day out of the fridge.
The sauce choice here is deliberate. TABASCO® Roasted Pepper Sauce is made from red peppers roasted over an open fire and blended with garlic, onion and basil. Those are the same flavors already in the pan, so two tablespoons in the eggs deepens the frittata instead of pulling it somewhere else. It is also one of the milder sauces, so this stays family food.
Ingredients
- 8 eggs
- 3 tbsp whole milk
- 2 tbsp TABASCO® Roasted Pepper Sauce
- 2 tbsp olive oil
- 2 red bell peppers, sliced
- 1 onion, sliced
- 1 garlic clove, minced
- 100 g feta, crumbled, or grated cheddar
- small handful basil and parsley, chopped
- salt and black pepper
Preparation
- Heat the oven to 190°C (170°C fan).
- Heat the olive oil in a 24 cm ovenproof skillet. Cook the peppers and onion over medium heat for 10 to 12 minutes, until soft and starting to brown at the edges. Add the garlic for the last minute.
- Beat the eggs with the milk, TABASCO® Roasted Pepper Sauce, herbs, salt and pepper.
- Pour the eggs over the vegetables and scatter the cheese on top. Leave it on the stovetop for 2 minutes, until the edges start to set.
- Move the pan to the oven for 15 to 18 minutes, until just set with a slight wobble left in the middle. Rest for 5 minutes before slicing.
Notes
Take it out while the center still moves slightly. Eggs carry on cooking in the hot pan, and a frittata baked until firm in the oven turns rubbery by the time it reaches the table.
You need a pan that can go in the oven. If the handle is plastic, wrap it in foil and keep it away from the element.
Cook the peppers longer than feels necessary. Ten minutes gets them soft, and the browning at the edges is where the sweetness comes from.
TABASCO® Roasted Pepper Sauce is one of the flavors you will not find in a supermarket. There are more like it in the hard-to-find range.