200 g/7 oz aubergines, sliced 200 g/7 oz red or yellow peppers 6 eggs
1 sprig fresh flat-leaf parsley, chopped 1 tablespoon freshly grated Parmesan cheese olive oil
25 g/1 oz butter 100 g/3 1⁄2 oz fontina cheese, sliced salt and pepper


1.Preheat the oven to 200°C/400°F/Gas Mark 6, and preheat the grill. Grill the aubergines until soft and golden brown. Roast the peppers in the oven until blackened and charred, then transfer to a plastic bag and seal the top.
2.Increase the oven temperature to 240°C/475°F/Gas Mark 9. When the peppers are cool enough to handle, peel and de-seed them and cut the flesh into strips.
3.Beat two eggs in one bowl and two eggs in another bowl, season both with salt and pepper and divide the parsley between them. Beat the remaining eggs in a third bowl, season with salt and pepper and stir in the Parmesan.
4.Heat the oil and butter in a frying pan, pour in one bowl of the egg and parsley mixture and cook until set on one side, but still quite soft on the other.
5.Slide the frittata out of the pan and cook two more in the same way, with the remaining egg and parsley mixture and the egg and Parmesan mixture.
6.Line a cake tin with baking parchment and place one of the parsley frittatas, soft side up, in it. Cover with the aubergine and half the tontina . Place the Parmesan frittata on top of them, soft side up, and cover with the strips of pepper and the remaining tontina.
7.Finally, place the second parsley frittata on top, soft side down. Bake for 10 minutes. Serve hot or cold.

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