Prep
1 hrCook
10 minLevel
EasyRating
/rating_off.png "1 Star")
Loading...| 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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