40M Total Time
10M Prep Time
Ingredients and Directions
Heat the oven to 350 degrees F. If you have two ovens, heat both to 350 degrees F.
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 them, tossing occasionally until tender crisp, 12 to 14 minutes, cradling the heat between medium-low and low. Increase the heat to medium and saute until slightly caramelized, about 2 minutes. Using thongs, remove the peppers and garlic to a bowl.
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.
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 slowing with a rubber spatula to slightly set just a little, it’ll still be very runny, Donta you worry.
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.
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.
Remove both and let the frittata set to rest, about 2 minutes to continue cooking and fully set.
Using a rubber spatula, carefully loosen around the edges and gently underneath. Slide out the frittata onto a cutting board.
Cut into six or eight wedges. Garnish with parsley and chives, because you’re fancy. Serve immediately with garlic crostini on the side.
- 1/2 cup olive oil
- 1 medium red bell pepper - sliced
- 1 medium yellow, orange or green bell pepper - sliced
- 5 garlic cloves - sliced
- 1 kosher salt / fresh finely ground black pepper
- 1 long Italian bread - sliced on an angle into 16 (1/2-inch) slices
- 8 large eggs
- 1/2 cup whole milk
- 5 oz fontina - freshly grated on the large hole of a box grater (about 1 1/2 cups)
- 2 tbsp. chopped Italian parsley - to garnish
- 1 chives - sliced to garnish
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.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.