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Receta Fresh Peppers with Beer and Frittata or Lunch at a Beach House in Italy
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Ingredientes
- 1 pound of fresh sweet peppers, cleaned and cut into large strips or chunks
- 4 cloves of garlic, peeled and left whole
- 1/2 cup double malt beer
- 2 tablespoons of extra virgin olive oil
- Water as needed
- Pinch of salt
- 3 whole farm fresh eggs
- Pinch of salt
- 3 slices of scamorza or fresh mozzarella to top frittata
Direcciones
- Cook garlic cloves in 1 tablespoon of the extra virgin olive oil in a saute pan for one minute. Add peppers, and cover with beer. Stir. Cover pan and let simmer on medium heat for approximately 20 minutes, every so often stirring and adding a few drops of water if all liquid has been absorbed. Add pinch of salt. Remove from heat and set aside.
- Place olive oil in small saute pan and heat for one minute. Break eggs in bowl and beat with fork or wire whisk till frothy (two minutes or so). Pour into saute pan. Add a pinch of salt. When sides are firm, turn over frittata. Let cook for another minute or so till egg is well cooked and not runny. When cooked on both sides, place slices of mozzarella on top. Leave in pan, cover, but remove from heat. Let cheese melt for one minute. Serve with peppers on the side and sliced fresh bread or focaccia.
- Serve this with an double malt beer or a chilled white wine. To make this lunch a heavenly meal you can't forget a baguette or loaf of authentic Italian bread or focaccia.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1627g | |
| Calories 772 | |
| Calories from Fat 529 | 69% |
| Total Fat 59.8g | 75% |
| Saturated Fat 19.23g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 626mg | 209% |
| Sodium 1081mg | 45% |
| Potassium 935mg | 27% |
| Total Carbs 23.59g | 6% |
| Dietary Fiber 6.5g | 22% |
| Sugars 10.92g | 7% |
| Protein 39.31g | 63% |
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