Region: Italy
Category: Eggs
Season: Any
Difficulty: Easy
This flavorful frittata is best made with roasted red sweet bell peppers 
preserved in olive oil. The asiago cheese, if you can't find it, can be replaced with a Spanish manchego cheese or Italian provolone cheese. Serve with some crusty Italian bread to soak up the olive oil and pine nuts.
[photo: Clifford A. Wright]
Yield: Makes 1 serving
Preparation Time: 5 minutes
2 tablespoons extra-virgin olive oil
4 teaspoons pine nuts
3 tablespoons freshly grated asiago cheese
Salt and freshly ground black pepper to taste
1 roasted red bell pepper, chopped
3 large eggs
Finely chopped fresh parsley leaves for garnish
1. Preheat the broiler.
2. In a medium-size nonstick skillet, heat the olive oil over medium heat, then cook the pine nuts until light brown, about 3 minutes, stirring or shaking the pan.
3. Add the red bell pepper and heat for 30 seconds. Beat the eggs until frothy with the cheese, salt, and pepper and pour into the skillet. Cook until the bottom sets, about 30 seconds to 1 minute. Remove the pan and place under the broiler until the top sets, about 30 seconds to 1 minute. You can do this with the oven door open. Slide out onto a plate and flip one side over the other. Sprinkle with parsley and serve.
Variation:
Note:
Posted: 12/13/2006