Roasted pepper and red onion frittata

Name: Roasted pepper and red onion frittata
Yield: Serves 4
Cuisine: British recipes
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

Published: 31 Aug 12
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Ready in 20 minutes

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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

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.
Slice the peppers into strips, then add to the onion along with the spring onions. Fry for 2 minutes more.
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.

Recipe from September 2012 Issue

Nutrition

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

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Roasted pepper and red onion frittata

Ingredients

Method

Nutrition

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