To spurn social norms, last night I decided to cooks a savory fritatta- and to go with the grain a focaccia, if you will excuse the pun. I had a ball of pizza dough in the fridge, that Dawn had made about a week ago, and some cubanelle peppers from the farmer's market ranging from a granny smith apple green shade to almost a terra cotta red hue. They looked perfect for a simple focaccia with their realm of colors. My pizza stone was already in the oven so I turned the oven to broil and charred the peppers on all sides them threw them in a paper bag to steam for about 12 minutes. After they had steamed, the peppers were so delicate and slick as oysters. They were marvelous when wedded with crisp tangy parmesan and romano studded focaccia.
With bacon and eggs handy in the fridge and some slivers of roasted cubanelle left over from the focaccia, a fritatta seemed to be a fitting accompaniment. The textual spectrum of soft peppers, crunchy bacon, and fluffy eggs says comfort food as only breakfast can. But why eat it only at breakfast?
Roasted Pepper and Bacon Fritatta
4 slices bacon
1 C roasted cubanelle peppers- as explained earlier
1/4 C fresh grated armesan and romano cheese
Preheat oven to broil. Dice bacon finely and cook until crisp in oven proof skillet. Spread bacon and roasted peppers evenly in skillet. Beat eggs in bowl until frothy and add to skillet and cook until eggs are half cooked. Place eggs in oven and cook until top begins to firm, approximately five minutes.
Cubanelle and Parmesan Focaccia
Pizza crust recipe here.
2 roasted cubanelle peppers
1/3 C. parmesan and roman cheese blend- needed into crustCoat pizza peel liberally with corn meal and slide focaccia rolled out to 1/2 inch thickness onto corn mealed pizza stone. Bake for approximately 12 minutes or until focaccia is golden.