Summer vegetable frittata

11246 SUMMER OMELETTE with VEGETABLES INGREDIENTS for 4 PEOPLE 10 eggs, red pepper, yellow pepper, green pepper, 2 tomatoes, an onion, a clove of garlic, a small bunch of Sage, salt, pepper, 5 tablespoons olive oil.

Preheat oven to 170° Wash peppers, dry and place on a parchment-lined plate.

Let them broil for about 10 minutes in hot oven, turning them until they repeatedly.

When cooked, remove them from the oven.

To remove their skin more easily, cover them in a plastic bag for food for about 5 minutes.

Then, take them out of the bag, take them to the pella, clean them from seeds and filaments and cut them into strips.

Leave the oven on the grill.

Wash the tomatoes, remove the seeds and the water and cut them into quarters.

Finely chop the onion and garlic.

In a pan with steel handle heat 2 tablespoons of olive oil and sauté the chopped onion and garlic.

In another pan heat a tablespoon oil and friggetevi the Sage leaves, washed.

Place on a paper towel and add salt.

Beat the eggs with a whisk, add salt and pepper.

Into the pan with the fried garlic and onion, add the peppers, tomatoes and Sage leaves; pour remaining 2 tablespoons oil and cook for a few minutes over high heat.

Pour the beaten eggs, lower the heat and cook fresh focus for about 5 minutes.

Then place in the oven for a few minutes.

Serve.