RECIPE Tip of the Day 2/17/07: Sundried-Tomato & Anchovy Frittata

If you sleep over at my house, I'll make this for you the next day. (I once fancied opening a bed-and-breakfast at my house.)

Serves 4 generously.

8 eggs, at room temperature
2 tsp dried oregano or 1 tbsp fresh oregano
Black pepper, ground
1 tbsp olive oil
1 tbsp butter
4 cloves garlic, smashed and minced
All these vegetables julienned into matchstick strips:

• 1/2 of one sweet onion, smallest you can find
• 1/2 of a large orange or red bell pepper
• 10-12 sundried tomato halves (pref. moist-packed, not in oil)

1 tin of anchovies in olive oil (not soybean oil)
2 tsp capers, drained (you can substitute the two above with 1 tin of anchovies rolled with capers)
1/4 cup flat-leaf parsley, chopped (plus sprigs for garnish)
Freshly grated Parmesan cheese
Mesclun salad, washed
Balsamic vinegar and extra-virgin olive oil, for serving

1. Preheat oven to 350˚F.
2. In a medium bowl, crack in the eggs. Add oregano then black pepper, to taste. Beat eggs, then set aside.
3. Over a medium flame, heat olive oil and butter in a large oven proof pan (pref. nonstick) until the color is almost golden brown.
4. Add garlic and onions and saute for 2 min.
5. Add whole contents of the tin of anchovies and capers to pan. Then add bell pepper and sundried tomato. Saute another 2 min.
6. Increase heat slightly. Add eggs to the pan. Sprinkle chopped parsley and quickly and lightly distribute eggs into the vegetable mixture with a spatula. Once distributed, do not stir and allow to set. Cook the frittata until the bottom is golden and the top is slightly runny, about 3 min.
7. Put pan into the oven and bake frittata until just set, about 5 min.
8. Cut into wedges and serve warm, sprinkled with Parmesan cheese, and a side of mesclun salad with the vinegar and olive oil. Garnish with parsley.