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Oven Frittata with Roasted Bell Peppers and Feta

Oven Frittata with Roasted Bell Peppers and Feta

Procedure: 30 minutes

Cooking time: 40 minutes

People: 4

Difficult: easy

 

Ingredients:

1/2 can Sogno Toscano Roasted Bell Peppers

200 g of Feta cheese

6 eggs

300 g of spinach

40 g of Sogno Toscano grated parmesan

12 pitted black Riviera olives

salt

Pepper

 

Preparation:

Place the peppers on the oven tray covered with wax paper and toast them under the grill until the skin begins to detach from the pulp. Transfer the peppers to a bowl, cover them and let them cool.

Wash the spinach, put it in a pot with the washing water and a pinch of salt and cook them, covered, until they wilt. Drain them, cool them under running water, squeeze and cut them

Rinse the feta under running water, dry and crumble it.

Break the eggs in a bowl, with a fork beat them lightly with grated parmesan and a pinch of salt. Add the peppers, feta and pitted riviera olives and mix. Cover a mold with parchment paper for 1.2 liter plumcakes, pour the mixture into it and cook the omelette in a preheated oven at 180 ° for 40 minutes. for 1.2 liter plumcakes, pour the mixture into it and cook the omelette in a preheated oven at 180 ° for 40 minutes.

Extract the pan from the oven and let the omelette cool. Serve it sliced accompanied by a salad.

 

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