Sunday Morning Frittata – A Story of a Wrinkled Red Pepper

Every so often, my twin daughters discover a new life concept and become a bit obsessed about it just for a little while. Some big ones are about G-d’s existence and the world’s creation. For quite a while, the girls brought up some interesting questions about weather and seasons. Of course, pre-historic animals and our planet fascinate them. We even came across some concepts of life and death with not so very easy questions to answer…

Lately, we hear a lot of questions about health and how the food we consume affects our body and our health. After a few informative answers, the girls quickly became aware of the different food groups; and not too long after, at mealtime I would hear them talk about vitamins and sugars, carbs and protein, antioxidants and fibers.

One dinner ago I heard the girls at the table:

-“…You know what you should do if you don’t want to become an old lady…”

-“What?”

– “Eat your red peppers!”

Kids are just amazing at gathering information, remembering details and then applying them to their cute little conversations.

Yes, I agree; red bell peppers are a great source of vitamins (mainly C) and a wonderful source of antioxidants.

This is why I think one of the most unfair refrigerator occurrences is an old wrinkled red pepper.

It is just not right that a beautiful, crunchy, delicious source of youth and great health will become wrinkled and old… and so if ever I see a red pepper (or any pepper) in the refrigerator that is starting to wrinkle, I know I must do something about it.

Please don’t get me wrong- I totally encourage you to make this dish with your fresh, best looking, youthful pepper but just in case you come across an aging one…

Usually on Saturday or Sunday I will inspect what’s left in the refrigerator to finalize our weekly shopping list; this is usually the time I find old (and sometimes even a bit wrinkled) ‘treasures’ to turn into a dish.

This is why the frittata became a Sunday habit- I guess this is another way a tradition is born…

You will need:

Olive Oil

1 large Onion

1 Red Bell Pepper

1 yellow Bell Pepper

1 Green Bell Pepper

2 cloves of Garlic minced

Parsley

6 Eggs

¼ cup Heavy Cream/Half and Half

1 tsp. Salt

1 tsp. Black Pepper

1 tsp. Sweet Paprika

 You will also need a (10”) cast-iron pan

Let’s get to work…

Thinly slice all the veggies.

Coat your cast-iron pan generously (I use a cast-iron 10” sized pan) with olive oil and on medium to high heat start sautéing the onions until slightly golden, about 3 minutes.

Add the peppers and continue on sautéing for a few more minutes, your cue will be when the peppers start changing their color; only then add salt, black pepper and sweet paprika.

Time to add the minced garlic…

Mix well and flatten all sautéed veggies in the pan.

Beat the eggs well, add the cream, season with a little salt and pepper and add to pan, covering all the vegetables equally.

Chop the parsley.

Sprinkle the chopped parsley and cook still on medium heat for about 3 more minutes.

Put in a warm oven (350°) for 15-20 minutes.

The frittata is ready!

Just let it cool for about 5 minutes before slicing it…

a little tip:

* Of course frittatas are super versatile and vegetables of your choice can be replaced or added. Just keep the same method of thinly slicing and sautéing in the olive oil before adding the eggs. You may use mushrooms, asparagus, zucchinis, potatoes, squash, cilantro, green onions or chives …you get the idea.

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Quick Recipe:

Frittata-

Thinly slice Onions and Peppers and chop Garlic.

Sauté in Olive Oil first Onions then Peppers and lastly Garlic

Add  Salt, Black Pepper and Sweet Paprika.

Beat Eggs well with Heavy Cream, season with Salt and Black Pepper.

Flatten all veggies before adding Eggs.

Add Eggs and sprinkle chopped Parsley cook for 5 minutes.

Put in warm oven (350°) for about 15 minutes.

Let cool for about 5 minutes before slicing.