Rogue Dutch Oven Cookers

 

Breakfast Frittata with Rosted Peppers and Swiss   

                           Chard

 

Frittata and quiche are the same expect frittata has no bottom crust. The only  other differences is one is French and one is Italian. It takes a little prep but some can be dune the night before. This all-in-one breakfast dish packs a lot of flavor in to one Dutch oven. 

 

1 Tablespoon butter

1 Tablespoon olive oil*

3 shallots, sliced thin

1 garlic clove, minced

1 medium red bell pepper, roasted, sliced thin

1 medium yellow bell pepper, roasted, sliced thin 

2 cups Swiss chard, fresh, tough stems removed, julienned

½ cup basil, fresh, chopped

8 eggs

½ cup heavy cream

¼ cup Parmigiana cheese, grated.

1 cup Gruyére cheese, grated

½ teaspoon salt

½ teaspoon black pepper

Roast the peppers on a marshmallow skewer over charcoal chimney until  black all oven. Place in a paper. Fold top of beg to seal bag. Let set for 10 minutes. Remove from bag , peel cut in half and remove seeds and veins. In a 10 "Dutch oven over 10 or 12 charcoals under oven, melt the butter and olive oil. Add shallots and garlic and sauté for 3 minutes, or until the shallots are tender, being careful not to burn the garlic. Add the roasted peppers and Swiss chard and cook for 3 minutes, until the chard is wilted. Remove from over charcoals and toss in the basil. In a  medium mixing bowl whisk together the eggs and cream and Parmigiana and Gruyére. Season with salt ans pepper and stir. Pour the egg mixture into Dutch oven with the pepper mixture; gently fold together, evenly distributing the peppers within the eggs. remove some of the charcoals to 8 and place the oven over the 8 charcoals. Cover with lid topped with 13 charcoals and bake 50 minutes, until the frittata is puffy and a knife inserted in the middle comes out clean. Cut n wedges and serve.

 

* not extra virgin olive oil.