Best 2 Allessios Frittata Tomatoes And Sweet Peppers Recipes

**Alessio's Frittata with Tomatoes and Sweet Peppers: A Burst of Mediterranean Flavors**

Indulge in the vibrant and flavorful world of Mediterranean cuisine with Alessio's delectable frittata, a classic Italian dish that combines the goodness of eggs, fresh vegetables, and aromatic herbs. This versatile dish is not only a culinary delight but also a canvas for creativity, offering a multitude of variations to suit every palate. From the basic combination of tomatoes and sweet peppers to the addition of succulent seafood, savory meats, or an array of cheeses, the frittata is a culinary playground where flavors dance and textures harmonize. Alessio's recipe provides a solid foundation for frittata mastery, while the additional recipes in this article expand your culinary horizons with unique ingredient combinations and cooking techniques. Whether you're a seasoned chef or a home cook seeking new adventures, let Alessio's frittata be your gateway to a world of culinary exploration.

Check out the recipes below so you can choose the best recipe for yourself!

ALLESSIO'S FRITTATA - TOMATOES AND SWEET PEPPERS

Allessio's Frittata - Tomatoes and Sweet Peppers image

A simple delicious frittata with a little heat to it. I bake it in the oven at 325, i find it easier, however whichever you prefer

Provided by MarraMamba

Categories Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons extra virgin olive oil, divided
1 cup chopped onion, mix of red and white onion preferred
1/4 cup sweet red pepper, finely diced
1 small hot red pepper, finely diced (or to taste)
1/2 cup chopped fresh tomato
4 large eggs
1/3 cup grated parmigiano-reggiano cheese
1 pinch salt
extra parmesan cheese

Steps:

Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onions and cook for 4 minutes or until the onions are transparent. Add the sweet and hot pepper, and the tomatoes; cook for 2 to 3 minutes and let cool in the pan.
Crack the eggs into a bowl and beat in the cheese and salt. Add the cooled sautéed onions to the egg mixture and stir well. Wipe out the frying pan with a paper towel and add 1 teaspoon of olive oil to the pan. Heat the oil and then pour the egg mixture into the pan. Cover and cook for 5 or 6 minutes. When the liquid is set and the frittata moves easily in the pan, put a large plate over the pan and flip the frittata out onto the plate. Add another teaspoon of olive oil to the pan and carefully slip the frittata back in to cook the other side. Cover and cook for another 4 to 5 minutes.
If cooking in the oven, preheat to 325, dont cover and just place in oven for approx 20 min or desired doneness. I put extra parmesan over the top for the last 5 minutes.
Slide the frittata onto a serving platter; slice into wedges and serve immediately.

FRITTATA WITH PEPPERS AND ONIONS WITH ROASTED CHERRY TOMATO SAUCE

Frittata with Peppers and Onions with Roasted Cherry Tomato Sauce image

Provided by Bobby Flay

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons butter
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 medium Spanish onion, halved and thinly sliced
Salt and freshly ground black pepper
14 large eggs
1/3 cup grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
Roasted Cherry Tomato Sauce, recipe follows
Fresh basil, to garnish
3 tablespoons olive oil
1 pint cherry tomatoes, cut into quarters
2 cloves garlic, made into a paste with salt
1/4 cup chopped fresh basil, coarsely chopped

Steps:

Preheat the oven to 350 degrees F. Heat the butter in a 12-inch nonstick skillet over medium-high heat. Add the red pepper, yellow pepper, and onions, season with salt, and pepper and cook until softened, stirring occasionally.
Whisk together the eggs, Parmesan, and oregano until light and fluffy, and then season with salt and pepper. Pour the egg mixture into the pan and stir with a rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Place the pan into the oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and sprinkle the top with parsley. Carefully slide the frittata onto a cutting board and cut into wedges and top with some of the roasted cherry tomato sauce and garnish with fresh basil. Serve hot or at room temperature.
Sauce:
To a saute pan add the olive oil. Add the tomatoes and garlic paste over medium heat. Cook until the tomatoes are soft, about 2 to 3 minutes and the tomatoes burst. Remove the pan from the heat and add the basil.

Tips:

Use fresh vegetables: Fresh tomatoes and sweet peppers will give your frittata the best flavor. If you can, try to get them from a local farmer's market or organic grocery store.
Don't overcrowd the pan: When you're cooking the frittata, make sure to give the vegetables enough space to cook evenly. If you overcrowd the pan, the vegetables will steam instead of fry and the frittata will be soggy.
Cook the frittata over medium heat: Medium heat will help the frittata cook evenly without burning the bottom. If you cook the frittata over high heat, the bottom will burn before the top is cooked through.
Don't flip the frittata: Unlike a pancake, you don't need to flip the frittata. Just cook it in the pan until the top is set and the center is cooked through.
Let the frittata cool slightly before serving: This will help the frittata hold its shape when you cut it.

Conclusion:

Alessio's Frittata with Tomatoes and Sweet Peppers is a quick, easy, and delicious recipe that's perfect for breakfast, lunch, or dinner. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will love. So next time you're looking for a new frittata recipe, give this one a try. You won't be disappointed!