Sweet pepper and cherry tomato frittata with rustic bread

Ingredients

For 1 serving

• Italian frying peppers150 g
• Cherry tomatoes100 g
• Eggs2
• Egg whites100 g
• Grana Padano5 g
• Dried oreganoto taste
• Extra virgin olive oil2 teaspoons
• Bread60 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash the friggitelli peppers, remove the stalks and halve them if long; wash the cherry tomatoes and halve them.
2. Heat the oil in a non-stick frying pan of about 22 cm over medium heat and sauté the peppers with a pinch of salt for 8 minutes, turning them, until soft with slightly wrinkled skins.
3. Add the cherry tomatoes and cook for 3 minutes, until they begin to soften.
4. Beat the eggs, egg whites, grated Grana Padano and dried oregano, pour over the vegetables, cover and cook over low heat for 6 minutes, until the edges are set and the centre almost firm.
5. Flip the frittata with the help of a plate and cook for 2 more minutes, until golden; serve with the bread.