Baked mini frittatas with peppers, red onion and Grana

Ingredients

For 1 serving

• Eggs2
• Bell peppers80 g
• Red onion30 g
• Grana Padano10 g
• Multigrain bread30 g
• Extra virgin olive oil3 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: July – September

Method

1. Preheat a conventional oven to 180 °C and get 3 silicone muffin moulds ready, or cups lined with paper cases.
2. Wash the pepper, remove the stalk, seeds and white membranes and cut it into roughly 5 mm dice; peel the red onion and chop it the same size.
3. Heat the oil in a pan over medium heat and sauté the pepper and onion for 5 minutes with a pinch of salt, until soft and the onion translucent; let them cool slightly.
4. Beat the eggs with the grated Grana Padano, a little salt and black pepper, then add the vegetables.
5. Divide the mixture between the moulds and bake for 15 minutes, until the frittatas are puffed, golden and firm in the centre.
6. Let them cool for 2 minutes, unmould them and serve with the multigrain bread.