What You’ll Need….
1/2 red pepper
1/2 yellow pepper
2 tsp olive oil
dash balsamic vinegar
sea salt to taste
1 – 2 teaspoons dry parsley
1/4 cup leftover chicken or ham
2 eggs, 4 whites
Parmesan
fresh pepper to taste
Preheat the oven to 375˚ and thinly slice the peppers, toss in a small, 6″ oven-proof skillet with the olive oil, vinegar, salt and parsley, and then put the pan in the oven to roast for about 10 minutes. Meanwhile, cut up the chicken into small pieces and set aside. Whisk the eggs together and set aside. Grate enough parmesan to make 1/4 cup. By this time the peppers should be done, so pull out the pan using a glove, sprinkle in the chicken, pour the eggs on top, and then sprinkle the cheese evenly over everything and return the pan to the oven to cook for another 6 – 8 minutes. Don’t over cook, the fritatta is ready when the edges are firm but the center still looks wet. Crack the pepper over top and serve! This recipe makes 2 servings for me, and I have one for breakfast and save the other half to have later in the day with a crisp endive salad…
