Make Ahead

artichoke & tri-color sweet baby bell pepper frittata

April 23, 2014
Photo by Carina A. Favale
Author Notes

I made this frittata in celebration of Easter and of spring using organic eggs, baby artichokes and some leftover roasted baby sweet tricolor bell peppers. —cucina di mammina

  • Serves 4-5
  • 6 to 8 whole large organic eggs
  • 1 fresh young vidalia onion with green tops included (thinly chopped)
  • leftover roasted sweet baby red, yellow and orange peppers (about 1/4 to 1/2 cup, chopped)
  • 1 packet steamed or parboiled fresh or frozen baby artichokes, quartered (about 3/4 cup or so)
  • grated parmigiano-reggiano or romano cheese
  • olive oil
  • sea salt and pepper to taste
In This Recipe
  1. For the roasted baby peppers: I wash these baby peppers, split them in half and remove the seeds and white veining; drizzle with olive oil, season with salt and pepper and roast in the oven under the broiler until they are soft and the skin begins to blacken a bit. Allow to cool.
  2. In a large bowl, crack all the eggs and season with salt and pepper to taste; add in a good handful of grated cheese and blend lightly to just break up the eggs a bit. Set aside.
  3. n a large deep non-stick oven-proof skillet; drizzle some olive oil and place on medium heat; add in the chopped onion and onion greens and sauté until soft and aromatic.
  4. Add in the parboiled artichoke quarters and season lightly with salt and pepper; sauté on medium heat stirring gently for about 5 to 8 minutes or so, until the artichokes have softened and become flavorful.
  5. Add in the roasted and chopped sweet bell peppers and sauté or only a minute or two.
  6. Add in the egg mixture and stir lightly to combine the vegetables into the egg mixture; cook this on medium heat until the sides of the cooking mixture begins to separate from the sides of the skillet.
  7. Place skillet with the frittata into a preheated oven under the broiler and cook until the top is lightly golden brown and the eggs are set and cooked through.
  8. Remove carefully and allow to cool a bit; serve immediately with freshly toasted rustic country bread or ciabatta.
  9. Note: Pairs perfectly with crisply toasted slices of my pane d' altamura rustic italian bread. See recipe for this bread in my collection on Food52.

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