Piquillo Frittata

Directions

1. 1
   Toss together the peppers, garlic, 1 tablespoon olive oil, vinegar, salt and pepper and let marinate 30 minutes.
2. 2
   In a bowl, whisk together the eggs, cheese, and parsley until frothy.
3. 3
   Add the peppers and their liquid and mix well.
4. 4
   Season with salt and pepper.
5. 5
   Preheat the oven to 400 degrees F.
6. 6
   Heat 2 tablespoons olive oil in a 10 inch non stick ovenproof skillet over medium high heat and add the eggs and peppers.
7. 7
   Reduce the heat to medium and cook for 7 to 8 minutes until the bottom is set and the top is still runny.
8. 8
   Occasionally, lift the outer edges so the runny egg can run underneath.
9. 9
   Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes.
10. 10
    Remove the skillet from the oven and loosen the bottom of the frittata with a spatula.
11. 11
    Place a serving plate over the skillet and invert the frittata onto it.
12. 12
    Cut into wedges and serve hot or at room temperature.