- 1/2 can Piquillo peppers, cut into 1/4-inch strips
- 1 garlic clove, minced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons sherry vinegar
- Salt and freshly ground pepper
- 8 eggs
- 1/2 cup grated Manchego cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
Toss together the peppers, garlic, 1 tablespoon olive oil, vinegar, salt and pepper and let marinate 30 minutes. In a bowl, whisk together the eggs, cheese, and parsley until frothy. Add the peppers and their liquid and mix well. Season with salt and pepper. Preheat the oven to 400 degrees F.
Heat 2 tablespoons olive oil in a 10 inch non stick ovenproof skillet over medium high heat and add the eggs and peppers. Reduce the heat to medium and cook for 7 to 8 minutes until the bottom is set and the top is still runny. Occasionally, lift the outer edges so the runny egg can run underneath. Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes.
Remove the skillet from the oven and loosen the bottom of the frittata with a spatula. Place a serving plate over the skillet and invert the frittata onto it. Cut into wedges and serve hot or at room temperature.