Frittata Provencale
Ingredients
- Frittata ⓘ
- 1/4 cup Olive Oil ⓘ
- 1 Small capsicum-chopped ⓘ
- 1 Onion-finely chopped ⓘ
- 1 Clove of garlic-finely chopped ⓘ
- 1/4 cup Flat leaf parsley- chopped ⓘ
- 1/2 cup Fresh basil-chopped ⓘ
- 12 Eggs ⓘ
- 1/2 cup Grated parmesan ⓘ
- 1/4 cup Black olives-sliced ⓘ
- 1/4 cup Sundried tomatoes-sliced
- 1 tomato-sliced thinly ⓘ
- 1 tablespoon Fresh rosemary leaves ⓘ
- Salt and Pepper to taste ⓘ
- Dressing ⓘ
- 2 Shallots-chopped ⓘ
Instructions
- Preheat oven to 180°C/350°F
- Pour half of the olive oil into a heavy bottomed pan and add capsicum and garlic. Cook on medium until the vegetables have softened.
- Add the parsley and basil and stir for a few seconds. Turn of the heat and set aside.
- Beat the eggs in a bowl, adding the salt, pepper, olives and sundried tomatoes.
- Add the cooked vegetables and stir. Then pour the mixture back into the pan.
- Place the tomatoes slices and rosemary leaves on top and bake in the oven for 20 minutes.
- In the meantime, combine all the dressing ingredients in a food processor and process until smooth. Set aside.
- Turn off oven and leave the frittata for another 20 minutes.
- Serve warm or cold with some of the dressing spooned over the top.
Nutrition & Diet Analysis (per serving)
890
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).