Baked pepper and onion frittata with bread

Ingredients

For 1 serving

• Eggs2
• Bell peppers200 g
• Onion80 g
• Grana Padano10 g
• Basilto taste
• Bread60 g
• Lettuce60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat a conventional oven to 180 °C and line a small tin with wetted and wrung-out baking paper.
2. Wash the peppers, remove the stalk, seeds and pith and cut them into thin strips; peel and thinly slice the onion.
3. Heat half the oil in a frying pan over medium heat, add the peppers and onion with a pinch of salt, cover and stew for 12 minutes, stirring now and then, until soft and sweet.
4. In a bowl beat the eggs with the grated Grana Padano, torn basil, salt and black pepper; stir in the vegetables and pour everything into the tin.
5. Bake for 18 minutes, until the frittata is puffed, golden and set in the middle.
6. Meanwhile wash and dry the lettuce and dress it with the remaining oil and a pinch of salt; serve the frittata with the bread and lettuce.