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Frittata di Funghi e Peperoni Arrostiti




Source of Recipe


Internet


List of Ingredients




Combine:
1 Red bell pepper, roasted*
1 Yellow bell pepper, roasted*
4 oz. Assorted wild mushrooms (cremini, shitake, portabello)*
2 cloves Garlic, minced*
1 tsp. Balsamic vinegar
2 tsp. Extra virgin olive oil
Salt and freshly ground black pepper
3 Whole eggs, lightly beaten*
3 Egg whites, lightly beaten*
1 Tbsp. Chopped flat Italian parsley


Recipe



1. Cut peppers into 1/4 inch strips. Grill or saute the mushrooms. Toss peppers and mushrooms with the garlic, olive oil, vinegar, salt and pepper. Let marinate 20-30 minutes.

2. Beat the eggs and egg whites with a fork just enough to blend the whites and yolks.

3. Add the vegetables to the egg mixture. Heat a 10" nonstick fry pan. Brush with olive oil (or not). Add the eggs and veggie mixture.

4. Cook over the lowest possible heat for 7-9 minutes until the top is set, occasionally lifting the edge of the egg mixture so the runny egg can continue to run underneath.

5. Invert the frittata onto a pan lid or a flat plate. Brush the pan again with olive oil. Slide the frittata, browned side up, into the pan. cook, uncovered, over low heat, until the second side is golden, but the center is still moist. You may avoid inverting the frittata by placing the pan under the broiler for 2 minutes until the top is golden.

6. Slide the frittata onto a warmed platter or serve from the pan. Sprinkle with chopped parsley. Serve hot or at room temperature by cutting into wedges.