---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish
       Yield: 8 servings
       6 tb Balsamic vinegar
       2 tb Olive oil
       1 md Yellow onion, thinly sliced
     3/4 ts Salt, or to taste
       4 md Sweet bell peppers, pref. a
            -combination of red and
            -yellow, thinly sliced
            -(about 4 cups)
       4    Garlic cloves, fine chopped
       1    Bay leaf
       8    Eggs
       1 oz Fontina cheese, grated
       2 oz Parmesan cheese, grated
     1/2 c  Fresh basil leaves, bundled
            -and thinly sliced
   From “Fields of Greens” by Annie Somerville (Bantam
   Books, 1993, $26.95)
   First, reduce balsamic vinegar by half in a saucepan
   over high heat. Set aside. Heat 1 tablespoon of olive
   oil in a large skillet; add onion, 1/2 teaspoon of
   salt and a few pinches of pepper. Saute onion over
   medium heat until it begins to release its juices,
   about 4-5 minutes. Add peppers, garlic and bay leaf;
   cover and cook very slowly over low heat for about 15
   minutes. Set vegetables aside. Remove bay leaf.
   Preheat oven to 325'F. Beat eggs in a bowl and add
   onion-pepper mixture, cheeses and basil. Season with
   remaining 1/4 teaspoon salt and a few more pinches of
   pepper. In a 9 saute pan with an ovenproof handle,
   heat remaining tablespoon of olive oil to just below
   smoking point. Swirl oil around sides of pan to coat
   it. Turn heat down to low, then immediately pour
   frittata mixture into pan. Cook frittata over low heat
   for 1-2 minutes, until sides begin to set; transfer to
   a 325'F. oven and bake, uncovered, for 20-25 minutes,
   until frittata is golden and firm. Loosen frittata
   with a spatula. Place a plate over pan, flip over, and
   turn frittata out. Brush bottom and sides with reduced
   balsamic vinegar and cut into wedges.