ORANGE SWEET PEPPER FRITTATA WITH FRESH THYME

Preparation Method :

• In a large bowl, beat eggs, milk, and cheese together. Season with salt and pepper. Set aside
• Melt butter with olive oil in a 25-cm (10-inch) frying pan over medium- high heat. Add onion and sweet pepper.
• Sauté for 2 minutes, until onion is translucent, then reduce heat to medium and cook until pepper is soft, about 10 minutes. Pour egg mixture over vegetables.
• Reduce heat to low and cook until eggs are firm around edges, 5 minutes. Lift edges of eggs with a spatula and tilt pan to let liquid egg run under cooked egg. Cook until almost set on top, about 5 minutes more.
• Invert a plate on top of pan, hold plate and pan firmly together with pot-holders, and invert. Slip frittata back into pan, cooked side up.
• Cook another minute or two. Invert a serving plate over pan and flip as before. Sprinkle with thyme. Serve hot or at room temperature. Cut into wedges, drizzle with oil, season to taste and serve.