Wash, pat dry and clean the peppers – eliminating the seeds and internal membranes – then cut them into thin strips. Peel the onions and slice them thinly. Sauté them with the olive oil in a heavy-bottomed frying pan about 26 cm in diameter (you’ll use it the cook the frittata), add the strips of pepper as well, and cook over a moderate heat for 15-20 minutes (they should be “al dente”, crisp, not overcooked) stirring from time to time. In a bowl, use a fork to beat the eggs with the Piccantissima, milk, grated pecorino cheese, thyme leaves (washed and dried), salt and pepper. When the peppers are cooked, pour the beaten egg mixture into the frying pan, and stir immediately to mix the ingredients together. After 2-3 minutes, lift around the edge with a spatula, to make sure it doesn’t stick to the pan and see if it has changed colour. When it is golden brown, place a plate or a lid – slightly larger than the frying pan – on top, turn the omelette over and slide it back into the pan so that it can cook on the other side. When it’s ready, put it on a serving dish and take it to the table; it’s good cold as well.

(1) Here you will find the recipe for the Piccantissima