Frittata with peppers, onions, and roasted cherry tomato sauce from Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend (page 108) by Bobby Flay and Stephanie Banyas and Sally Jackson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eroachTN on October 02, 2023

    The tomato 'sauce' definitely makes the dish. Everyone loved it! The frittata itself, I added some garlic, fresh ground pepper and a little heavy cream so it'd be nice an fluffy. I agree with another review that the frittata itself was slightly under flavored, but that's easily fixed with adding garlic or whatever your preference. I also feel like professional chefs version of 'add salt' is probably quite a bit more than I like to add. Gotta watch our sodium out here in the real world!

  • tmitra on January 29, 2019

    As pretty as the picture in the book but not very flavorful.

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