frittata

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

Add:

• 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.

Add:

• 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:

• 8 eggs

Add:

• 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.