Name: Roasted Red Pepper Frittata
Yield: Makes 6 servings
Ingredients: 2 red bell peppers; 12 large eggs; 1/4 cup whole milk; 1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup); 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 pound tomatoes (2 large), peeled (see cooks' note below), seeded, and chopped; 1/4 cup chopped fresh basil; 3 tablespoons olive oil; 2 tablespoons finely chopped fresh flat-leaf parsley

Aurelia C. Scott of Portland, Maine, writes: "I would love to know how to make the red pepper frittata on the breakfast menu at the fabulous Five Gables Inn, in East Boothbay, Maine."

Cooks' note:

To peel tomatoes, first cut an X in the end opposite the stem, then immerse in boiling water 10 to 15 seconds. Transfer to a bowl of ice and cold water, then peel.

Recipe notes

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