Tomato, feta and piquillo pepper frittata

Tomato, feta and piquillo pepper frittata
  • Serves icon Serves 4
  • Time icon 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
Calories
330kcals
Fat
23.8g (9.2g saturated)
Protein
22.1g
Carbohydrates
6.1g (5.5g sugars)
Fibre
1.5g
Salt
1.3g

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)

Method

  1. 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.
  2. 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.
  3. 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).

delicious. tips

  1. 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.

  2. 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.

Recipe By

Louise Pickford

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