After several heavy meals, I like to prepare something simple, light, and quick. Such was the case last night, when we came home after 7PM from a day of errands and shopping and wanted to have dinner before 8. The answer was a a frittata made from onions, peppers, eggs, Pecorino, Romano, and flat leaf parsley.

I learned to make frittatas as I was growing up from watching my aunt at the stove. Unlike a French omelette, which should take about a minute to cook, a frittata takes cooks slowly on a low flame. And rather than rolled liked it French counterpart, it’s flipped over to finish cooking.

It’s great served hot, room temperature, and yes, even cold.

3-4 Tablespoons extra virgin olive oil
1 large garlic clove, peeled
1.5 pounds bell peppers (red, yellow, orange; I don’t like the taste of green) sliced thin
1 large Vidalia onion, sliced thin
10 extra large eggs
2 Tablespoons milk
1/3 cup Pecorino Romano, grated
1/4 cup, Italian parsley, chopped
Salt and Fresh ground black pepper, to taste

In a large sauté pan heat the oil and the garlic clove until shimmering. Add the peppers and onions and sauté over medium high heat, tossing frequently until browned. Remove the garlic clove before it gets brown. Set aside.

In a large bowl, beat the eggs, milk, cheese, parsley, salt and pepper, until thoroughly mixed.

In a 10 inch non-stick pan, transfer the peppers and onions from the sauté pan being sure to capture any remaining olive oil that’s in the pan.

Heat over a low flame and when hot, add the egg mixture. Stir the eggs and the vegetables to combine. Still over a low flame, as the eggs set around the edge, push the set portion into the center and allow the wet potion of the egg mixture to flow into the sides of the pan. Continue to do this, until most of the eggs are set.

When the eggs are almost fully set yet slightly wet on the top, remove from the heat, and then cover with a round pizza pan or plate large enough to cover the pan and flip onto the pizza pan or plate, using oven mitts.

Slide the frittata back into the pan and continue to cook, still over low flame, until lightly browned, about 2 to 3 minutes.

Slip the cooked frittata onto a cutting board, slice and serve.

Wine Pairing: Pinot Grigio, Trebbiano d’Abruzzo, Sangiovese