Tricolore Frittata

I love being able to go to the farmer's market and find everything that I need to make a meal. Lately ours has been overrun with tomatoes and bell peppers of all shapes and colors which was the inspiration for this dish. A frittata is basically an Italian-version of an omelette and the perfect no-fuss dish to showcase any in-season produce. I ended up eating this for lunch, but it would be just as tasty for breakfast or dinner. Leftovers will keep for a couple of days in the fridge, too.


Tricolore Frittata:

• Heat 1 tbsp. olive oil in a large skillet, then add in 2 thinly sliced bell peppers and one thinly sliced onion.
• Cook the vegetables for 10 minutes, or until soft, and season with salt and pepper.
• Beat 5 eggs and 1/2 c. milk in a bowl and add in 2 tbsp. minced fresh parsley and season with salt and pepper.
• Add the eggs to the skillet and transfer for a 350F oven for 10-15 minutes, or until eggs are just cooked.
• Meanwhile, heat 2 tbsp. olive oil in a small skillet over medium-low heat.
• Add in 1 pt. halved cherry tomatoes and 3 cloves minced garlic.
• Cook tomatoes for 10-20 minutes, or until soft but still holding their shape. Season with salt and pepper.
• Slice the frittata into wedges and spoon some of the tomatoes on top. 
• Grate some Parmesan cheese over and serve.

Serves six-eight