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The Silver Spoon, Phaidon Press
• 3 tablespoons butter
• 4 tablespoons olive oil
• 2 yellow bell peppers, halved, seeded and diced
• 3 tomatoes, peeled, seeded and diced
• 6 eggs, lightly beaten
• salt and pepper
Heat half the butter and the oil in a skillet, add the bell peppers and cook, stirring, for 2 minutes.
Add the tomatoes, season with salt and pepper, cover and cook over low heat for 15-20 minutes.
Add the eggs.
Melt the remaining butter in another skillet and pour the entire mixture into it.
Cook the frittata on both sides and serve.
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