Coppa-wrapped mushroom and pepper frittata recipe
The perfect breakfast by Beatrice Peltre, make your own coppa-wrapped mushroom and pepper frittata with her recipe
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Ingredients
- 2 tbsp olive oil, plus more for the ramekins
- 16 slices (2¾ oz; 80g) coppa
- 4½ oz (125g) crimini mushrooms, cleaned or peeled, and thinly sliced
- 1 garlic clove, peeled and minced
- ¼ cup diced red bell pepper
- 1 tbsp white vermouth or dry white wine
- Sea salt
- pepper
- 4 large eggs
- 2 tbsp crème fraîche
- 1 tsp finely chopped parsley
- 1 tsp finely chopped marjoram
- 1 oz (30g; ½ cup) Cheddar cheese, finely grated
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