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Peperonata Frittata

Frittatas are an Italian-style omelette enriched with various ingredients. You’ll find dozens of delicious frittata recipe variations from asparagus and goat’s cheese to pumpkin and chicken and lots more.

Ingredients

  • 2 tablespoons Hunter Valley Olive Co. Premium Mild and Fruity Extra Virgin Olive Oil.
  • 1 large brown onion, thinly sliced
  • 1 teaspoon salt
  • 1 medium red capsicum, cut into 1cm thick strips
  • 1 medium yellow capsicum, cut into 1cm thick strips
  • 2 garlic cloves, finely chopped
  • 3 ripe roma tomatoes, roughly chopped
  • 1 tablespoon red wine vinegar

Frittata

  • 1/3 cup roughly chopped fresh basil leaves, plus extra leaves to serve
  • 400g fresh ricotta, crumbled
  • 8 eggs, lightly beaten
  • 2/3 cup pure cream
  • 1/2 cup grated parmesan, plus extra to serve (see note)
  • Salad, to serve (see note)

Recipe Preparation

  • Step 1
    Make peperonata: Heat extra virgin olive oil in a large saucepan over medium-low heat. Add onion and salt. Cook, stirring occasionally, for 10 minutes or until onion has softened, but not browned.
  • Step 2
    Add capsicum and garlic to pan. Cook, stirring occasionally, for 5 to 7 minutes or until capsicum is tender. Add tomato. Cook, stirring occasionally, for 12 to 15 minutes or until tomato softens and becomes pulpy. Stir in vinegar. Remove from heat. Set aside to cool.
  • Step 3
    Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Double line base and side with baking paper.
  • Step 4
    Drain any excess liquid from Peperonata. Place on a baking tray lined with paper towel. Pat with paper towel to remove as much moisture as possible. Transfer to a bowl. Add basil. Toss to combine.
  • Step 5
    Combine the ricotta, egg, cream and 1/3 cup of the parmesan in a bowl. Pour 1/2 the mixture into the prepared pan. Top with 1/2 the peperonata mixture. Pour over the remaining ricotta mixture. Top with the remaining peperonata mixture and parmesan.
  • Step 6
    Bake for 1 hour 20 minutes or until frittata has set. Stand for 10 minutes. Carefully turn, top-side up, onto a serving plate. Sprinkle with extra basil leaves and parmesan. Cut frittata into wedges and serve with salad.
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