Frittata Provencale

• Frittata
• 1/4 cup Olive Oil
• 1 Small capsicum-chopped
• 1 Onion-finely chopped
• 1 Clove of garlic-finely chopped
• 1/4 cup Flat leaf parsley- chopped
• 1/2 cup Fresh basil-chopped
• 12 Eggs
• 1/2 cup Grated parmesan
• 1/4 cup Black olives-sliced
• 1/4 cup Sundried tomatoes-sliced
• 1 tomato-sliced thinly
• 1 tablespoon Fresh rosemary leaves
• Salt and Pepper to taste
• Dressing
• 2 Shallots-chopped
• 2 tablespoons Flat leaf parsley- chopped
• 1/4 cup Olive oil
• 2 tablespoons White vinegar
• 2 tablespoons Lemon juice
• 1 tablespoon Honey

1. Preheat oven to 180u0b0C/350u0b0F
2. Pour half of the olive oil into a heavy bottomed pan and add capsicum and garlic. Cook on medium until the vegetables have softened.
3. Add the parsley and basil and stir for a few seconds. Turn of the heat and set aside.
4. Beat the eggs in a bowl, adding the salt, pepper, olives and sundried tomatoes.
5. Add the cooked vegetables and stir. Then pour the mixture back into the pan.
6. Place the tomatoes slices and rosemary leaves on top and bake in the oven for 20 minutes.
7. In the meantime, combine all the dressing ingredients in a food processor and process until smooth. Set aside.
8. Turn off oven and leave the frittata for another 20 minutes.
9. Serve warm or cold with some of the dressing spooned over the top.

olive oil, onion, garlic, fresh basil, eggs, parmesan, black olives, tomatoes, tomato, rosemary, salt, dressing, shallots, olive oil, white vinegar, lemon juice, honey

Taken from food52.com/recipes/29750-frittata-provencale (may not work)