Description
This Italian Bell Pepper and Onion Scarpaccia is a savory pie packed with tender caramelized bell peppers, onions, and a creamy, egg-based crust. With hints of herbs and a touch of cheese, it’s the perfect comfort food for any occasion. This dish is like a mix between a frittata and a vegetable tart, bringing together rustic and refined flavors in one easy-to-make pie.
Ingredients
Units
Scale
- 2 Bell peppers, sliced
- 1 large Onion, sliced
- 4 Eggs
- 1 cup All-purpose flour
- 1/2 cup Parmesan cheese, grated
- 2 tbsp Olive oil, for sautéing
- 1 tsp Rosemary, fresh (or thyme)
- Salt, to taste
- Pepper, to taste
Instructions
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add sliced onions and bell peppers, cooking for 10-15 minutes, stirring occasionally, until soft and caramelized. Season with salt, pepper, and rosemary.
- Prepare the Base: In a separate bowl, whisk together eggs, flour, parmesan, salt, and pepper until smooth but thick.
- Combine: Once vegetables are tender, transfer them to a greased baking dish. Pour the egg-flour mixture over the veggies, spreading evenly.
- Bake: Preheat the oven to 375°F (190°C) and bake for 30-40 minutes, or until golden brown and set. Check doneness with a toothpick—inserted center should come out clean.
- Serve: Let it cool for a few minutes, then slice and serve warm or at room temperature.
Notes
- For extra cheese, add shredded mozzarella or ricotta on top before baking.
- This dish can be made ahead and stored in the fridge, as it tastes just as delicious the next day.
- You can swap the bell peppers and onions for other vegetables like zucchini, eggplant, or spinach.
- For a gluten-free version, use a gluten-free flour blend.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 140mg