Say: "Can you cook a peck of peppers" three times fast?
Well a recent over abundance of bell peppers (red, yellow, orange and purple) had me feeling all twisted up. I used some in my Fajita Soup, but I still had a lot left over. What to do? Why, make an oven frittata and "clean out" the fridge of not just the peppers but some other vegetable odds and ends.
I made mine in a 9" x13" pan to serve at room temperature as an appetizer at a friend's birthday party. This is all completely adaptable, so feel free to experiment at will. (Warning if you do use purple bell peppers, taste them first, they can be a bit bitter -- I added a pinch of sugar to my egg mixture to compensate for it.)
This is a dish I turn to all the time when I need to entertain or I am looking for an easy supper dish. I can't remember the first time I made it, but I know it was on the menu at my younger son's bris (a Jewish ceremony celebrating the birth of a son). If I could make this with a toddler, a new baby and no help in the home a week after giving birth, anyone can make it after a busy day.
I can't find my recipe notes, so I'll just give the general outline for the dish and update the post later when and if the notes turn up.
The Incredibly Versatile Egg Oven Frittata -- Plethora of Peppers Version
Serves 6-8 for a meal, about double that as appetizers
Preheat oven to 350 degrees. Saute 1/2 medium onion, chopped, and 2-3 cloves of chopped garlic in 2 tbsp. olive or vegetable oil until softened and slightly caramelized. Add in chopped peppers ( used about 3-4 small peppers, cored and seeded), saute until almost soft. Add in chopped chard, kale, spinach or other greens. (I used about half a bunch of Swiss chard, chopping up the hard red stems and adding them with the peppers.) Saute until cooked through. Taste. Season with salt and pepper to taste. (If using bitter greens or purple peppers, add a pinch of sugar.) Saute a minute and set aside and let cool a bit.
In a large bowl, beat 10 eggs, add salt, pepper and other seasoning. (I used about 1 tsp ground French Provencal herbs and a 1/4 tsp of red pepper flakes, feel free to adapt to your taste or use fresh herbs if you have.) Mix in grated cheese (I used a combination of sharp white cheddar and Parmesan -- maybe a cup -- but amount is up to you --use none or as much as two cups) and stir well.
Start by stirring a tablespoon of the vegetable mixture into the eggs and add more slowly being careful to stir well between each addition and to not scramble the eggs. Pour the egg-vegetable mixture into a greased 9"x 13" pan. Sprinkle top with paprika. (Try the Spanish smoked kind for an extra taste kick.) Bake for about 20 minutes or until eggs are just cooked through. (Notes: I like glass for eggs because it is easier to see when they have set. Using more eggs or a larger pan will change the thickness and means you will need to adjust the cooking time.) Remove from oven, garnish with chopped parsley and/or basil if desired. Cut into squares (small for appetizers or larger for brunch, lunch or dinner portions). Serve warm, room temperature or cold.