Pepper and onion frittata with country bread

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Bell peppers200 g
• Onion60 g
• Basil3 g
• Pecorino10 g
• Bread60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: July – September

Method

1. Wash the peppers, remove the stalk, seeds and pith and cut them into 1 cm strips; thinly slice the onion.
2. Heat the oil in a non-stick frying pan of about 20 cm 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.
3. Meanwhile beat the eggs and egg whites with the grated pecorino, torn basil, salt and pepper.
4. Pour the eggs over the vegetables, cover and cook over low heat for 7 minutes, until the top is almost set.
5. Flip the frittata using a plate, slide it back into the pan and cook for another 2 minutes, until golden underneath too. Serve with the bread.