Posted by: marthabernie | May 22, 2013

FRITTATA di PEPERONI (Sweet Pepper Omelette) – Gluten Free

This is another gluten free recipe from BBC Good Food magazine, which is published each month in the U.K.  This frittata is like a quiche without the added calories of a crust.  It’s a good thing to take on a picnic, but be sure to cook the peppers first to achieve a more intense flavor.  Sweet peppers cooked like this, without the egg, can also be served as a side dish.

FRITTATA DI PEPERONI (Sweet Pepper Omelette)

6 tablespoons olive oil

900 grams red and yellow peppers, deseeded and cut into strips

3 garlic cloves, peeled and thinly sliced

2 tablespoons white wine vinegar

12 eggs

Heat 5 tablespoons of olive oil in a deep, large deep frying pan.  Fry the pepper strips, stirring from time to time, about 10 minutes, or until the edges are beginning to caramalise.  Add the garlic and fry gently for 1 to 2 minutes more, taking care not to let it burn.  Add the vinegar and cook until evaporated.  Remove from the heat, leaving the peppers in the pan.

Beat the eggs in a bowl and season to taste.  Return the frying pan to the heat (medium low), add the remaining olive oil and pour in the egg mixture.  Cook, stirring with a spatula until there is a crust on the underside and most of the egg has set.  This should take about five minutes.  Carefully invert the frittata onto a large plate, then slide it, crust-side up, into the frying pan.  Cook for a further five minutes or until the second side has browned a little.  Cut into wedges and serve hot (or cold with a salad).

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