6 tb Balsamic vinegar
2 tb Olive oil
1 md Yellow onion, thinly sliced
3/4 ts Salt, or to taste
Pepper
4 md Sweet bell peppers, pref. a
-combination of red and
-yellow, thinly sliced
-(about 4 cups)
4 Garlic cloves, fine chopped
1 Bay leaf
8 Eggs
1 oz Fontina cheese, grated
2 oz Parmesan cheese, grated
1/2 c Fresh basil leaves, bundled
-and thinly sliced
From "Fields of Greens" by Annie Somerville
(Bantam Books, 1993, $26.95)
First, reduce balsamic vinegar by half in a saucepan
over high heat. Set aside. Heat 1 tablespoon of olive
oil in a large skillet; add onion, 1/2 teaspoon of
salt and a few pinches of pepper. Saute onion over
medium heat until it begins to release its juices,
about 4-5 minutes. Add peppers, garlic and bay leaf;
cover and cook very slowly over low heat for about 15
minutes. Set vegetables aside. Remove bay leaf.
Preheat oven to 325°F. Beat eggs in a bowl and add
onion-pepper mixture, cheeses and basil. Season with
remaining 1/4 teaspoon salt and a few more pinches of
pepper. In a 9" saute pan with an ovenproof handle,
heat remaining tablespoon of olive oil to just below
smoking point. Swirl oil around sides of pan to coat
it. Turn heat down to low, then immediately pour
frittata mixture into pan. Cook frittata over low heat
for 1-2 minutes, until sides begin to set; transfer to
a 325°F oven and bake, uncovered, for 20-25 minutes,
until frittata is golden and firm. Loosen frittata
with a spatula. Place a plate over pan, flip over, and
turn frittata out. Brush bottom and sides with reduced
balsamic vinegar and cut into wedges.
