How to make
Finely chop the onion and basil and cut the fresh peppers into larger pieces. Crush the dried pepper. Add rosemary to all this and mix everything.
Stew them in olive oil for 5-7 minutes with a little salt, so that the vegetables soften and then strain them from the water they released during the stewing.
Beat the eggs with the salt and add the cream, grated parmesan and fresh mint leaves - chopped or whole, if they are small.
Mix the vegetables with the eggs, until a homogeneous mixture is obtained and transfer it into a generously greased baking pan, tart pan or metal-handled ovenproof pan.
Place it on the stove over low to medium heat briefly, until it becomes white around the edges, then put in an oven heated to 370°F (185°C) for about 15 minutes, or until it aquires a golden brown color.
Cut it into triangles and serve the frittata while it is warm.
Enjoy your meal!
