Fritatta with Red Pepper Oil
Prep Time: 15 Minutes
Cook Time: 30 Minutes
per serving
| Kcal | Carbs | Protein | Fat | Fibre | Sodium |
|---|---|---|---|---|---|
| 270 | 8g | 14g | 20g | 2g | 208mg |
red pepper oil
| Kcal | Carbs | Protein | Fat | Fibre | Sodium |
|---|---|---|---|---|---|
| 97 | 2g | 0g | 11g | 0g | 28mg |
Ingredients
- 2-3 tablespoons olive oil (depending on size of pan)
- 1 onion, thinly sliced
- 2 bell peppers, thinly sliced
- 6-8 eggs, lightly beaten
- 1/2 cup shredded swiss cheese
- 1 tablespoon total chopped fresh herbs: basil, thyme, parsley, tarragon
- Dash of salt and pepper
- Dash of ground nutmeg (optional)
- 1/2 cup olive oil
- 2 tablespoons diced fresh pepper or marinated red pepper
- Dash of salt
- Lemon juice
Red pepper oil
Cooking Instructions
- Heat oil to coat the bottom of the pan evenly over a medium heat, sauté onions and peppers and salt in a blender, then blend until smooth.
- Combine eggs, cheese, herbs and a dash of salt, pepper and nutmeg in a medium size bowl. Pour over the cooked vegetables and place evenly onto the bottom of the pan.
- Cook at a medium heat, pushing eggs around until cooked through. Cover for a few minutes and let sit until the eggs are firm. Let let rest before serving.
- To make the red pepper oil. Put the oil, peppers and salt into the blender and blend until smooth.
- Add the lemon juice to taste, along with more salt if required to balance the flavours.
- Keep stored in the fridge for about a week.
