Tomato, feta and piquillo pepper frittata
- July 2021
- Serves 4
- Hands-on time 20 min, plus resting
This easy tomato, feta and piquillo pepper frittata recipe is ideal for picnics. Arrange the veg and chive flowers to look like a summer garden.
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- 23.8g (9.2g saturated)
- 6.1g (5.5g sugars)
- 2 tbsp olive oil
- 1 small onion, thinly sliced
- 1 garlic clove, crushed
- 1 tsp thyme, leaves picked and chopped, plus extra to serve
- 4 piquillo peppers, drained and sliced (see Know-how)
- 6 large free-range eggs
- 2 tbsp whole milk
- 125g feta, crumbled
- 25g parmesan or vegetarian alternative, finely grated
- 250g cherry tomatoes, halved
- 1 tbsp chives, snipped, plus a few chive flowers for decoration (optional)
You’ll also need
- 17cm x 23cm baking dish lined with compostable baking paper (make sure it comes up the sides of the dish and overhangs all round)
- Heat the oil in a small frying pan over a medium heat. Fry the onion, garlic and thyme for 6-8 minutes until just beginning to soften. Season, then stir in the piquillo peppers and remove from the heat.
- Whisk the eggs, milk and a pinch of salt together in a large bowl. Stir in the cheeses, followed by the tomatoes, chopped chives and onion mixture. Pour into the prepared baking dish.
- Heat the oven to 170ºC fan/ gas 5. Lay some chive flowers(if using) and extra thyme sprigs on top, then bake for 20-25 minutes until the frittata is golden and firm in the middle. Allow to cool a little before slicing, then serve warm or cold (see Make Ahead).
Cook the frittata up to 1 day ahead. Cool completely, then store in an airtight container in the fridge. Take it out of the fridge 30-60 minutes before serving.
Piquillo peppers are a variety of sweet chilli often grown in Spain, roasted and packed in jars in a light pickle. They aren’t spicy and have a lovely sweet, smoky flavour. They’re available from larger supermarkets and online. Use flame roasted red peppers, halved or quartered, if you can’t find piquillos.
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