Angel Sweet® Frittata with Sour and Sweet Twister™ Sauce - SUNSET® Produce was designed for viewing in modern browsers that are built to display the latest digital technologies and is optimized for Internet Explorer 9 and above. For a complete, FLAVORful experience, please upgrade to a newer version of your web browser. Thank you!

Angel Sweet® Frittata with Sour and Sweet Twister™ Sauce

Impress your guests with a brunch they’ll never forget. This Roger Mooking signature recipe features flavorful Angel Sweet® tomatoes and a sour and Sweet Twister™ sauce to tempt taste buds!


12 large free-range eggs
¼ c diced Sweet Twister™ peppers
1 c Angel Sweet® tomatoes
½ c thinly sliced leeks, whites only
1/3 c diced dry cured chorizo
1 Tbsp coconut oil
1 Tbsp unsalted butter
salt and ground peppercorns to taste
sea salt to finish, large crystal sea salt

Sour & Sweet Twister Pepper Sauce
2 C diced Sweet Twister™ peppers
1 C diced white onion
2 Tbsp olive oil
1 Tsp kosher salt
1/3 C red wine vinegar
Splash of Angostura Bitters
2 tsp buckwheat or lavender honey
1 Tbsp julienned fresh basil leaves


Preheat oven to 350°F.

Preheat a cast iron skillet or nonstick skillet large enough to fit all ingredients comfortably to medium high heat.

In a large bowl, beat eggs until homogenous and set aside. Reduce heat to medium then add coconut oil and unsalted butter to hot skillet and melt. Add leeks and peppers and sauté for a minute until they start to soften but retain some texture. Add chorizo and sauté for 30 seconds to just heat through. Season with salt and pepper then mix and spread out evenly in pan. Slowly pour beaten eggs into pan. Evenly sprinkle tomatoes over the top of the mixture. Carefully transfer skillet to preheated oven. Bake for 25 minutes.

Remove from oven and let it rest for 5 minutes on heat resistant surface to allow frittata to set. Very carefully run a nonstick spatula around the inside edges of the skillet and underneath the bottom of the fritatta to ensure the frittata is freely moving. Place an upside down plate atop the skillet and turn out the frittata onto place. Cut into 8 equal wedges using a very sharp knife. Finish with a sprinkling of large flaked sea salt. Serve while still hot with Sour & Sweet Twister Pepper Sauce

Alternatively, allow frittata to cool and refrigerate overnight and reheat to serve the next day.

Sour & Sweet Twister Pepper Sauce
Place large skillet over medium-high heat and add olive oil. Reduce heat to medium and add white onion and Sweet Twister™ peppers. Sweat the vegetables until soft and translucent. Add red wine vinegar and honey and reduce heat to low. Add a splash of Angostura Bitters. Cover and cook until the peppers are soft, about 5 minutes. Carefully transfer mixture to a high-speed blender and puree until smooth, about 2 minutes. Transfer puree to a service bowl and garnish with julienned basil leaves.