A simple yet flavourful frittata that combines the natural sweetness of tribelli® seedless peppers with savoury prosciutto and eggs. Perfect for brunch, lunch or a light evening meal.
Ingredients
(serves 4)
- 3 tribelli® seedless peppers, sliced
- 6 large eggs
- 80 g prosciutto, torn into pieces (use 80gr of peas if you want to make this recipe vegetarian)
- 50 g grated Parmesan cheese
- 1 small onion, finely sliced
- 1 tbsp olive oil
- Fresh basil leaves, chopped
- Salt and freshly ground black pepper
Preparation
- Preheat the oven to 180°C (160°C fan).
- Heat the olive oil in an ovenproof frying pan and gently cook the onion until softened.
- Add the sliced tribelli® seedless peppers and cook for 4–5 minutes until slightly tender while retaining their crunch.
- In a bowl, whisk together the eggs, Parmesan cheese and chopped basil. Season lightly with salt and black pepper.
- Add the prosciutto to the pan and distribute evenly amongst the vegetables.
- Pour the egg mixture over the peppers and prosciutto.
- Cook over a low heat for 2–3 minutes until the edges begin to set.
- Transfer the pan to the oven and bake for 10–12 minutes, or until the frittata is golden and fully set.
- Allow to cool slightly before slicing.
Serving suggestion
Serve warm or at room temperature with a fresh green salad. The naturally sweet flavour and crisp texture of tribelli® seedless peppers balance perfectly with the richness of the eggs and the savoury notes of the prosciutto.
tribelli® seedless – naturally sweet, wonderfully versatile and made for every meal occasion
