1 tablespoon Filippo Berio Extra Virgin olive oil
1 onion thinly sliced
Fine sea salt to taste
Grinding black pepper
1 small red pepper, seeded and diced
5 eggs slightly beaten
2 teaspoons fresh herbs, oregano, parsley
Sprinkle of red pepper flakes
3 tablespoons dry white wine
In medium high heat, non-stick skillet, wilt onions and red pepper in olive oil. In a bowl, beat eggs totether with herbs and wine, then add to skillet.
Allow eggs to set before flipping fritatta.
Cut into wedges and serve immediately.
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