Something savory, something colorful, something easy, something quick. A frittata is the perfect combination of all these things and the addition of peppers with different colors will bring a small touch of summer back into your home when it’s cold outside.
3 peppers (1 red, 1 yellow and 1 green)
2 yellow onions
1/4 cup (25 g) of pine nuts
1/2 cup (12 cl) of olive oil
2 garlic cloves
1/8 teaspoon of freshly grated nutmeg
1/8 teaspoon of cayenne pepper
salt + black pepper
Prepare the peppers and onions ahead of time. Preheat the oven to 415 °F (210 °C). Place the peppers on a baking sheet with foil and heat them for 25-35 minutes until the skin is blistering and getting black. Once done, remove from the oven and set aside to cool. When cold, cut the peppers in half, discard their juice, peel them and remove any seeds. Cut them up in small squares. Set aside.
Heat 1/4 cup of the oil (6 cl) in a skillet over medium heat. Add the thinly sliced onions and caramelize them (30 minutes). They need to have a deep amber color. Drain off the oil through a sieve. Set aside.
Toast the pine nuts in a pan for 7 minutes. Set aside.
Clean your skillet of any oil residue with a paper towel. Heat the remaining 1/4 cup of oil (6 cl) over medium heat. Pour in the caramelized onions and add the peppers, the sliced or pressed garlic, the pine nuts, nutmeg, cayenne pepper and some salt. Mix and cook for 5 minutes.
In the meantime, whisk the eggs with salt and pepper in a medium size bowl. Add the eggs the pepper-onion mixture in the skillet and scramble lightly. Turn down the heat to medium low. Sprinkle the basil. When the bottom of the frittata starts to brown, cover the skillet and let the top cook slowly. Check regularly that the bottom is not getting too brown or dark. If needed, remove from the heat and keep covered until the top feels firm to the touch (3-4 min).
Serve warm or cold (in the summer) and cut into wedges for serving.