Pepper omelette with almonds

Pepper omelette with almonds

Frittata di peperoni e mandorle

6, or 4 if greedy
Laura Edwards

A very simple dish like the frittata can be boring or excellent, depending on how you do it. This one has peppers as its base, cooked the Pugliese way, and it can be served as a side vegetable, a starter or indeed a main course with a good accompanying salad.


Quantity Ingredient
3 large red or yellow peppers
6 tablespoons extra virgin olive oil
2 garlic cloves, peeled and sliced
50g flaked almonds
1 tablespoon caster sugar
2 tablespoons white wine vinegar
10 medium eggs
50g parmesan, freshly grated
freshly ground black pepper


  1. Cut the peppers in half, remove and discard the seeds, then cut the flesh into ribbons. Heat about half the olive oil in a high-sided 25cm frying pan, and fry these pepper ribbons until they are soft and starting to caramelize. Add the garlic halfway through the cooking and stir occasionally. Add the almonds, and salt and pepper to taste, as well as the sugar and vinegar. Stir together for a minute to let the fumes of the vinegar evaporate a little.
  2. Beat the eggs in a large bowl, and stir in the Parmesan and a little salt.
  3. Pour a little more olive oil into the pan, then add the egg mixture. Cook gently, to let it solidify and brown on one side, about 10 minutes. Every now and again use a spatula to gently loosen the bottom of the omelette from the sides, which allows some of the liquid mixture to hit the base of the pan and set. When there is no more liquid left, put a plate over the top of the pan and invert the omelette on to the plate, then slide it back into the pan, uncooked side down. Add the remaining oil, and brown the other side, about 5–6 minutes.
  4. Cut into slices and serve, hot or cold.
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