In a pan, sauté the chili in the oil; pour the oil into a bowl, let it cool slightly, break the eggs into it, add the Pecorino, beat and pour everything into the hot pan that remains just greased.
Cook the frittata on both sides and serve.
You can also prepare this frittata with fresh seedless chilies cut into rings, cooking them with the eggs.
Non-stick frying pan
Bowl
Fork
Italy
| Energy (kcal) | 194.03 |
| Carbohydrates (g) | 0.03 |
| of which Sugars (g) | 0.01 |
| Fat (g) | 16.54 |
| of which Saturates (g) | 4.11 |
| Protein (g) | 11.23 |
| Fiber (g) | 0.02 |
| Sale (g) | 0.13 |
