Ingredients Jump to Instructions ↓

  1. 1 large Sweet red pepper

  2. 1/2 10-oz package fresh spinach, rinsed & large stems removed

  3. 3 larges Eggs

  4. 1/4 cup Grated Parmesan cheese

  5. 1/4 teaspoon Salt

  6. 1/4 teaspoon Cracked black pepper

  7. 2 tablespoons Extra-virgin olive oil

  8. 1 7 to 8-inch-round loaf sourdough or semolina bread (about 3 1/2 inches high)

  9. 4 larges Leaves Boston lettuce

Instructions Jump to Ingredients ↑

  1. Heat broiler. Cut pepper lengthwise into 6 strips. Remove and discard stem and seeds. On broiler pan covered with sheet of aluminum foil, arrange pepper strips, skin side up. Broil pepper strips 4 inches from heat source until browned. Remove pepper strips from broiler. Pull sides of foil up around strips and twist to seal; set aside 10 minutes.

  2. Rinse spinach well and drain. In 2 quart saucepan, heat 1 inch water to boiling over high heat. Add spinach; reduce heat to low, cover, and cook until spinach wilts-about 5 minutes. Drain very well.

  3. Remove pepper strips from foil and peel off skin; set strips aside. In medium size bowl, beat eggs, cheese, salt, and black pepper until well mixed. Fold in drained spinach.

  4. In 9-inch skillet, heat 1 T oil over medium heat. Add egg mixture; cover skillet and cook until eggs are set and top looks dry.

  5. Meanwhile, with serrated knife, cut bread horizontally in half. Brush cut surfaces with remaining oil.

  6. Place bottom half of bread on serving plate. Invert frittata onto bread. Top with pepper strips and lettuce; cover with top of bread. Cut sandwich into 4 wedges; transfer wedges to serving plates. Country Living/August/94 Scanned & fixed by Di Pahl &


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