Herb Frittata con Pepperonata
The herb frittata comes - almost without alteration -
from Evan Kleiman’s Pizza Pasta Panini, a cookbook spawned by her LA
restaurant, Angeli Caffè. We almost always eat this is as a sandwich.
For the pepperonata:
In 1-2 T olive oil, sauté over medium heat:
After a few minutes, add:
Sauté for another few minutes, stirring frequently, until the peppers soften
Cover and cook for a few minutes. Then add:
Cook uncovered for another few minutes until the tomatoes become saucy and the mixture thickens a bit.
Set the Pepperonata aside to cool.
For the frittata:
In a mixing bowl, whisk together:
Preheat 1 T olive oil in a 10-12-inch nonstick skillet over medium heat. Also spray the surface with canola spray.
Lower the heat to medium-low.
Pour the eggs in and using high heat spatula (or wooden spoon) stir eggs gently, scraping up sides and bottom, until the mixture is somewhat set (more solid than liquid).
To cook the top I find it easiest to place the whole pan under the broiler – just keep a eye on it! Or, feel free to attempt flipping (sliding the frittata out onto a plate and flipping that way works well).
When cooked, slide the frittata out onto a plate or cutting board.
Assembling the sandwich
Prep baguette or ciabatta, toasting if desired.
Drizzle a bit of the pepperonata sauce on the bottom half of the bread. Cut a wedge of frittata for each person and place on the baguette. Top with a spoonful of pepperonata and serve.
YOU WILL NEED:
copyright 2008-2014 Katie Fairbank