October 21, 2011
Nine roasted peppers--I held them under water and pulled out the stem and seeds, peeling off the skin while they thawed--in a frittata. With nine farm-fresh eggs, a handful of sliced green onion, and about a cup of Trader Joe's shredded Italian cheese. Delicious and quick.
Seriously. If you haven't roasted and frozen some peppers yet this year, I must urge you to do it. It's super-easy and time is running short. As the nights get colder, pepper production slows and when the first frost comes, it's all over. So please, roast some peppers. Throw them in a Ziplock bag and freeze them.