Peppers and Eggs (Philly Style) Frittata with Garlic Crostini

Breakfast
TIME
40 minutes
YIELD
4-6
Peppers and Eggs (Philly Style) Frittata with Garlic Crostini
Return to Full Recipe List Print Recipe

Ingredients

Olive Oil
1/2 cup
Medium Red Bell Pepper – Sliced
1
Medium Yellow, Orange, or Green Bell Pepper – Sliced
1
Garlic Cloves – Sliced
5
Kosher Salt / Fresh Finely Ground Black Pepper
1
Long Italian Bread – Sliced on an Angle into 16 (1/2-Inch) Slices
1
Large Eggs
8
Whole Milk
1/2 cups
Fontina – Freshly Grated on the Large Hole of a Box Grater (About 1 1/2 Cups)
5 oz
Chopped Italian Parsley – To Garnish
2 tbsp
Chives – Sliced to Garnish
1

 

Directions

  1. HEAT the oven to 350°F. If you have two ovens, HEAT both to 350°F.
  2. HEAT oil in a 10-inch nonstick, ovenproof frying pan over medium-low heat. ADD the peppers, garlic, and SEASON with salt and pepper. SLOWLY PAN ROAST, TOSSING occasionally until tender-crisp, 12 to 14 minutes, CRADLING the heat between medium-low and low. INCREASE the heat to medium and SAUTÉ until slightly caramelized, about 2 minutes. USING tongs, REMOVE the peppers and garlic to a bowl.
  3. DIP the bread slices, cut side down, into the oil to coat on both sides. DON’T SATURATE them. PLACE the bread slices onto a rimmed baking sheet. SEASON with salt and pepper on one side.
  4. WHISK the eggs and milk in a large bowl. STIR in the cheese, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. If there’s no oil in the frying pan, ADD a little bit to thinly coat the bottom and up the sides. POUR the egg mixture into the frying pan and RETURN the peppers, SCATTERING them evenly on top. HEAT the pan over medium-low heat and GENTLY COOK 1 to 2 minutes, STIRRING slowly with a rubber spatula to slightly set just a little—it’ll still be very runny, DON’T WORRY.
  5. PLACE the frying pan into the oven on the upper 2nd rack and PLACE the crostini onto the 2nd lower rack. BAKE until the eggs are puffed and set in the middle with a slight wiggle when gently shaken and the crostini is lightly toasted, 12 to 14 minutes. FLIP the crostini over halfway through cooking and ALTERNATE the racks to evenly cook both.
  6. If you have two ovens, it’s ideal to DO them separately, one in each on the center rack. It’s better not to OPEN the oven door so the frittata can puff.
  7. REMOVE both and LET the frittata set to rest, about 2 minutes to continue cooking and fully set.
  8. USING a rubber spatula, CAREFULLY LOOSEN around the edges and gently underneath. SLIDE OUT the frittata onto a cutting board.
  9. CUT into six or eight wedges. GARNISH with parsley and chives, because you’re fancy. SERVE immediately with garlic crostini on the side.

Insider Tip

An alternate way of removing the frittata from the skillet; place a plate on top of the frying pan and flip it over to remove in one piece, be sure to loosen around the edges and gently underneath.