Pepper and Egg Frittata
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A frittata is an Italian version of a French omelet. Almost any vegetable, meat or cheese can be included in a frittata, especially if it is being used as a dinner entrée. This version was made every Friday by Grandma D for her son(s) and others who might come for lunch. Home fries were the usual accompaniment. |
Ingredients:
1 medium green pepper or half of a red and half of a green pepper
2 T olive oil and 1 T olive oil
2 T milk (or water)
6 well beaten eggs
salt and pepper
one medium home fried potato (optional)
Cut pepper lengthwise. Saute in 2 T olive oil until light brown.
Beat eggs with milk. Add salt and pepper to taste.
In medium sauté pan, heat olive oil at medium temperature.
Add fried pepper. (and fried potato if desired)
Add eggs.
As the edges begin to set, move egg away from side to allow the uncooked portions to reach the bottom of the skillet. Continue doing this until most of uncooked egg has moved to bottom. Cover to set for a short time.
Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into pan with the uncooked side down. Cover and let cook another 1-2 minutes.
Allow to set a minute and remove and serve. Serves 4.
As made by Josephine DellaPietra. Submitted by Rosalyn DellaPietra.