This is the first recipe I have tried out of Tucchi’s cookbook.  It is a frittata.  It was ok, but a little to much EVOO.  

Ingredients:

1/4 C EVOO

2 bell peppers (any color you like), seeded and cut into 1/2” wide slices

4 large Eggs 

Kosher salt and freshly ground pepper

Directions:

1. Warm the EVOO in a medium-sized nonstick or regular frying pan set over medium heat.
2. Add the peppers, cover, and cook until softened, about 20 minutes.  (Lift the lid now and then to stir)
3. In a small bowl, beat the eggs and salt and pepper to taste.
4. Add the eggs to the softened peppers in the pan.  Allow the eggs to set, about 2 minutes, then turn over and continue cooking on the other side until for about 2 minutes.
5. (From the words turn over, ignore the instructions unless you are  a glutton for punishment.)  Turn on your broiler and place the the pan under the broiler for 2 minutes.