Roasted pepper and red onion frittata

Roasted pepper and red onion frittata

This vegetarian frittata recipe is the perfect midweek meal standby. The veg you use can be almost anything – try pan-fried leeks or grated courgette.

Roasted pepper and red onion frittata

  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

This vegetarian frittata recipe is the perfect midweek meal standby. The veg you use can be almost anything – try pan-fried leeks or grated courgette.

Nutrition: per serving

Calories
360kcals
Fat
29.6g (9.4g saturated)
Protein
16.8g
Carbohydrates
7.1g (3.1g sugars)
Fibre
4.3g
Salt
1.3g

Ingredients

  • 2 tbsp olive oil
  • 1 red onion, sliced into thin wedges
  • 290g jar roasted red peppers in oil, drained
  • 1 bunch of spring onions, finely chopped
  • 6 medium free-range eggs, beaten
  • Good splash of double cream
  • 100g feta, crumbled
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Method

  1. Heat the oil in a 20cm non-stick, ovenproof frying pan, then gently fry the onion wedges for 5-6 minutes until softened but holding their shape.
  2. Slice the peppers into strips, then add to the onion along with the spring onions. Fry for 2 minutes more.
  3. Preheat the grill to high. Beat the eggs with the cream, season well, then pour over the vegetables. Scatter with the feta and cook over a medium-low heat for 5 minutes until almost set. Transfer to the grill and cook until the top is golden and puffed. Serve with a green salad and crusty bread.

Nutrition

Calories
360kcals
Fat
29.6g (9.4g saturated)
Protein
16.8g
Carbohydrates
7.1g (3.1g sugars)
Fibre
4.3g
Salt
1.3g

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