Frittata di Peperoni, Lenticche e Cipolla

(Open Faced Omelet of Roasted Peppers, Lentils and Onions)


8 Lg. Eggs - whites only or 2 packages commercial egg whites
Cup Red peppers - roasted and packed in olive oil
1/2 Cup lentils - precooked
1 Med. Onion - white: sliced very thinly 
1/3 Cup Extra virgin olive oil
Salt & Pepper Q.B. To taste


Put the egg whites into a bowl large enough to hold all ingredients.  Whisk for a few seconds if using fresh eggs.  Add salt and pepper to taste.

Add the peppers, the lentils and the onions to the egg mixture. Stir and mix all ingredients, but do so as to not break up the peppers. 

Heat a 10 inch non-stick fry pan which has been oiled with about a tablespoon of olive oil.  When the oil is hot, add the egg mixture and turn the heat to medium.  Allow the eggs to set for about 3-4 minutes.  Gently lift up an edge with a rubber or silicon spatula, tip the pan and allow uncooked egg to flow under the cooked mixture.  Do this around the pan until only a little of the uncooked egg is showing, and the bottom of the frittata is cooked to a  light caramel color 

Add a tsp. of olive oil to a dish larger than the fry pan.  Place this over the pan, then pick the pan up and invert it, thereby turning the frittata over onto the plate.  Now slide the uncooked side into the fry pan, and continue cooking for another 3-4 minutes. 

Slide out of the pan onto a clean plate and sprinkle olive oil onto the frittata.  Serve either hot, warm as an entree with a salad, or cold as an appetizer.

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Last updated on:01/25/00 08:12:08 PM

Serve hot.

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Last updated on:01/25/00 08:12:08 PM