Although frittatas and omelets are similar, a frittata is cooked in a pan on medium-high heat, finished in the oven, and can be served warm or at room temperature; an omelet is cooked in a pan on low heat and should be served hot. There is no cheese in this recipe, which, for many of us, is perfect. But feel free to add a handful of grated cheddar or mozzarella if you wish. This is a very flexible recipe. You can use mushrooms, asparagus, zucchini, really any vegetables you have on hand - or even some crumbled (cooked) bacon or sausage. For Michele's brunch, the veggies were already sauteed in the cast iron pan when we arrived; all that remained to do at the last minute was add the beaten eggs and voila!... or should we say "tutto posto!"
Ingredients
3 tablespoons olive oil
2 large sweet peppers, red or orange, seeded and chopped
1 small onion or 2 scallions, chopped
1 large red potato, chopped
1½ tablespoons sundried tomatoes, chopped
12 grape tomatoes, cut in half
1 teaspoon capers
6 large eggs, beaten
sea salt and freshly ground black pepper to taste
½ teaspoon dried oregano (optional)
Instructions
Heat olive oil in cast iron or oven proof pan over medium-high heat.
Add sweet pepper, onion, potato, sundried tomatoes and saute for about 7 minutes until tender.
Stir in the tomatoes, capers and combine with other vegetables.
Pour the beaten eggs over the vegetables in the pan and cook for about 3 minutes, not stirring at all.
(If using oregano, you can sprinkle it over the top now)
Place the pan in the oven under the broiler for about 3 minutes.
Serve warm out of the oven or at room temperature.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2019/11/24/italian-frittata-brunch/