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Tomato, feta and piquillo pepper frittata

Name: Tomato, feta and piquillo pepper frittata
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Ingredients: 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)

By: Louise Pickford

Published: 26 Jul 21
Updated: 25 Mar 24

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.

Loved this recipe? Take a scroll around dozens more frittata recipes – they’re the perfect vessel for leftover meat, veggies and cheese.

Easy
July 2021

Test kitchen approved

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.

Loved this recipe? Take a scroll around dozens more frittata recipes – they’re the perfect vessel for leftover meat, veggies and cheese.

Nutrition: per serving

Calories: 330kcals
Fat: 23.8g (9.2g saturated)
Protein: 22.1g
Carbohydrates: 6.1g (5.5g sugars)
Fibre: 1.5g
Salt: 1.3g

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Ingredients

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)

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Method

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).

Recipe from July 2021 Issue

Nutrition

Nutrition: per serving

Calories: 330kcals
Fat: 23.8g (9.2g saturated)
Protein: 22.1g
Carbohydrates: 6.1g (5.5g sugars)
Fibre: 1.5g
Salt: 1.3g

delicious. tips

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.