Frittata with fried chili
4 servings
20 minutes
Frittata with fried chili is a bright and aromatic dish of Italian cuisine that embodies the traditions of the sunny Mediterranean. The base of the frittata is a delicate combination of eggs, goat cheese, and spicy chili that is first roasted to a light char and then marinated in vinegar and olive oil, filling it with rich flavors. This dish is perfect for breakfast or a light dinner. Its velvety texture, complemented by the softness of goat cheese and spicy notes of chili, creates a harmonious taste that leaves a pleasant aftertaste. The frittata is served hot, garnished with fresh parsley that adds a touch of freshness. It is a simple yet elegant version of the traditional Italian omelet that is easy to prepare and can surprise with its depth of flavor balance.
1
Preheat the oven to the maximum temperature.
2
Pierce all the chilis and regular peppers with a sharp knife, then roast them in a pan until charred. Remove from the pan, place in a container, and cover with plastic wrap. After 10 minutes, peel the skin off the peppers. Remove the stems and seeds, and cut into strips. Marinate the peppers in vinegar and olive oil with chopped parsley stems.
- Chili pepper: 4 pieces
- Bell pepper: 1 piece
- Red wine vinegar: 1 tablespoon
- Olive oil: to taste
- Parsley: 6 bunchs
3
Heat olive oil in a pan. Add half of the marinated pepper and minced garlic to the pan. Meanwhile, beat the eggs with a little grated parmesan, salt, and pepper.
- Olive oil: to taste
- Parsley: 6 bunchs
- Garlic: 1 clove
- Chicken egg: 5 piece
- Grated Parmesan cheese: to taste
4
Set aside a few parsley leaves, chop the rest and add to the eggs. Pour the eggs into the pan, break half of the cheese and add it to the eggs, spreading it evenly in the pan. After a few minutes, add a bit more cheese and place the pan in the oven for 5 minutes. Top the frittata with the remaining chili, sprinkle with cheese, and drizzle with vinegar marinade.
- Parsley: 6 bunchs
- Goat cheese: 100 g
- Grated Parmesan cheese: to taste
- Red wine vinegar: 1 tablespoon
- Chili pepper: 4 pieces
5
Sprinkle with parsley leaves and serve.
- Parsley: 6 bunchs
