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Red-Pepper-and-Red-Onion Frittata

Source of Recipe


From "Omelettes, Souffles, and Frittatas" by Lou S. Pappas






List of Ingredients



• 3 Tbsp olive oil (divided use)
  
• 1 clove garlic, minced
  
• 1/3 cup sourdough bread cubes
  
• 1 red onion, diced
  
• 2 red bell peppers, seeded, de-ribbed, and diced
  
• 6 eggs
  
• 2 Tbsp minced fresh flat-leaf parsley
  
• 3 Tbsp minced fresh basil, plus basil sprigs for garnish
  
• Salt and freshly ground pepper, to taste
  
• 1/2 cup (2 ounces) shredded fontina cheese
  






Instructions



1. Preheat the oven to 350° F. Grease a 10-inch round baking dish.
   
   
2. In a 10-inch skillet over medium heat, heat 1 tablespoon of the oil, add the garlic and bread cubes, and shake the pan until the bread is thoroughly coated and lightly toasted, about 2 minutes; turn out of the pan. Heat the remaining 2 tablespoons oil over medium heat and sauté the onion and peppers until soft, about 5 minutes; let cool slightly.
   
   
3. In a medium bowl, beat the eggs just until blended and mix in the parsley, basil, salt, pepper, and sautéed vegetables. Pour into the prepared baking dish and sprinkle with the croutons and cheese. Bake in the oven for 20 minutes or until set. Serve warm or at room temperature, garnished with basil sprigs.
   
   Serves 4 to 6