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:
3-4 garlic cloves, pressed or finely chopped
½ red onion, finely chopped
After a few minutes, add:
2 red peppers, cut into long, ½-inch wide strips
Sauté for another few minutes, stirring frequently, until the peppers soften
¼ cup red wine vinegar
Cover and cook for a few minutes. Then add:
3 Roma tomatoes, peeled, seeded and coarsely chopped OR ½ cup Muir Glen canned Fire-roasted crushed tomatoes
Cook uncovered for another few minutes until the tomatoes become saucy and the mixture thickens a bit.
1-2 T sugar
Kosher salt and fresh pepper to taste
Set the Pepperonata aside to cool.
For the frittata:
In a mixing bowl, whisk together:
¼ cup Parmesan
¾ cup mixed fresh herbs
Pinch kosher salt and fresh ground pepper
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:
Baguette or ciabatta (enough to make sandwiches)
Fresh herbs (parsley, basil, dill, chives)
Red bell peppers
Red wine vinegar
Tomatoes - 3 fresh Romas or ½ cup canned Muir Glen fire roasted tomatoes
10 or 12-inch nonstick pan