Roasted pepper and red onion frittata

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
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

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.

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