A summer frittata

For a Sunday breakfast or for a weekday dinner, this frittata is so easy and so delicious.  Personally, the topping of roasted cherry tomatoes puts this dish over the top for me.  Using Bobby Flay’s recipe as inspiration from his Brunch at Bobby’s cookbook, I made this one my own.

Gather these ingredients for the roasted cherry tomatoes and begin the cooking process.  One pint of cherry or grape tomatoes, 1-2 sliced garlic cloves, drizzle of olive oil, salt, pepper and parsley flakes.  Preheat the oven to 375 degrees.  Place the tomatoes, garlic, seasonings and oil on a small sheet pan.  Roast for 20-30 minutes until they are soft and able to be broken apart easily. Bobby also suggests using fresh basil and adding at the end after cooking. I broke up the tomatoes and made a sauce for the frittata topping.

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For the frittata, gather these ingredients:  2 tablespoons olive oil, red and yellow peppers, onion, salt, pepper, 8 eggs, Fontina cheese, oregano and parsley flakes.  I substituted half of the eggs with Egg Beaters.

Heat the oil in a very large non-stick skillet and add the peppers and onions.  Season and cook until the ingredients are soft but not browned.  Whisk the eggs and cheese in a bowl and pour into the hot skillet. Move the eggs around like would be done when making an omelet to insure all the eggs are cooked.  This step will take from 5-7 minutes.  Making sure that the frittata is cooked, slide out of the non-stick pan onto a firm surface. I used a pizza peel for presentation and cutting.  Slice and serve with the warm tomato sauce.

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For a great presentation, add chopped basil to finish or sprinkle with other fresh herbs. Serve with a salad, fresh fruit, or crusty bread. This recipe will provide six servings.

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