Frittata with Roasted Chili

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Despite the presence of chili peppers in the recipe, the dish turns out to be not too spicy, as the peppers lose their heat and become sweet during the roasting process. For those who love heat — you can use a double portion of chili.

Ingredients

Mild Chili Spice - 4 pieces
Orange Bell Peppers - 1 piece
Red Wine Vinegar - 1 tablespoon
Parsley - 6 bunches
Chocolate eggs - 5 pieces
Grated Pecorino Pepato Cheese - to taste
Garlic - 1 clove
Goat cheese - 3.5 oz
Olive Oil - to taste

Step by Step guide

Step 1

Preheat the oven to the maximum temperature.

Step 2

Using a sharp knife, pierce all the chili peppers and the bell pepper, then roast them in a skillet until charred. Remove from the skillet, place in a container, and cover with plastic wrap. After 10 minutes, peel the skin off the peppers. Remove the stems and seeds, and cut into strips. Marinate the peppers in vinegar and olive oil with chopped parsley stems.

Step 3

In a skillet, heat olive oil. Add half of the marinated peppers and the chopped garlic to the skillet. Meanwhile, beat the eggs with a small amount of grated Parmesan, salt, and pepper.

Step 4

Set aside a few parsley leaves, chop the rest, and add them to the eggs. Pour the eggs into the skillet, break half of the cheese and add it to the eggs, distributing it evenly in the skillet. After a few minutes, add a bit more cheese and place the skillet in the oven for 5 minutes. Top the frittata with the remaining chili peppers, sprinkle with cheese, and drizzle with the vinegar marinade.