6 bell peppers, red and yellow mixed, julienned
? cup plus 1 ? tablespoons olive oil
1 large or 2 medium onions, quartered and thinly sliced
2 tablespoon Italian parsley
3 tablespoons parmigiano
2 teaspoons salt
white or black pepper to taste
In flameproof 12-inch skillet over medium low heat, warm ? cup olive oil. Add onion and saut? until wilted, about 8 minutes. Using a slotted spoon, transfer onion to dish and set aside. Drain any oil back into pan.
Warm oil again over medium low heat. Add peppers and saut? until soft, 15-20 minutes.
Meanwhile, in a bowl, beat eggs with fork. Stir in parsley, cheese, salt and pepper.
When peppers are cooked, combine with onion. When it has cooled enough not to cook the eggs, stir the pepper and onion mixture into the egg mixture.
Preheat broiler. Wipe pan clean and pour in 1 ? tablespoon oil. Use pastry brush to oil sides and bottom of pan thoroughly.
Place pan over medium heat. When it is hot enough to make the eggs sizzle, add the egg mixture, using a fork or spoon to distribute vegetables evenly. Immediately reduce heat to low and cook until frittata is set but not browned, 12-15 minutes. Try not to overcook.
To finish cooking, slide pan under preheated broiler about 4 inches from heat. Broil until top is golden, 1-2 minutes.
Using a spatula, loosen eggs from pan and slide frittata onto serving plate. Serve warm or at room temperature, cut into wedges.
from Vegetarian Table: Italian.