Categories: Eggs, Vegetarian

Ingredients

• 2 large eggs
• 1 1/2 tablespoons water
• 1/2 tablespoon freshly grated Parmesan cheese
• Salt and pepper, to taste
• 1 tablespoons plus 2 teaspoons extra virgin olive oil
• 1/2 small onion, thinly sliced
• 1 sprigs of fresh thyme, leaves stripped
• 1/2 Cubanelle or Poblano pepper, cut into thin strips
• 1/2 small red pepper, roasted, deseeded, peeled and cut into thin strips
• 1/8 teaspoon smoked paprika (optional)
• 1/2 large Yukon Gold potato, boiled with skin and cut into 1/4-inch slices

Directions

1. In a large bowl, beat the eggs well with the water. Add the Parmesan, salt and pepper to taste.

2. Heat 1 tablespoons of the olive oil in the heavy skillet about ¾–inches deep, over a medium flame. Add the onion, thyme and cubanelle peppers to the pan, sprinkle with a little salt and sauté until soft and the onion is golden, about 10-15 minutes. Mix in the roasted red pepper and the paprika. Cook 2 more minutes. Remove from pan and set aside.

3. In the same pan, adding a little more oil if needed and sauté the potatoes over a medium high flame until they begin to color. Return the peppers and onion to the pan, mix together and cook 5 more minutes to blend the flavors. Remove from heat and add to the egg mixture and mix well.

4. Clean the skillet out with kitchen paper removing a bits and re-grease by rubbing in the 2 teaspoons of olive oil with a clean sheet of kitchen paper. Reserve the oiled paper. Heat the pan over a medium low flame then pour in the egg mixture. Spread evenly in the pan.

5. Cook the frittata slowly taking care that it doesn’t burn. When it is almost set, slide the frittata onto a plate with the uncooked side up. Wipe the skillet with the oily paper towel. Hold the skillet over the plate and turn the skillet, uncooked side down, back into the skillet. Return to the heat and cook for 5 more minutes.

6. Slide the frittata out onto a serving plate. Eat warm or at room temperature with a simple green salad.

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