top of page
Writer's pictureNigel Barden

Mediterranean Tomato, Feta and Piquillo Pepper Frittata

Updated: Sep 20, 2021

from delicious. Magazine (July 2021) recipe by Louise Pickford

photography Ian Wallace


Serves 4

Hands-on time 20 min, plus resting Oven time 20-25 min

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)


KNOW-HOW 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.


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.



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, finely grated 250g cherry tomatoes, halved

1 tbsp chives, snipped, plus a few chive flowers for decoration (optional)


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).



Per serving 330kcals, 23.8g fat (9.2g saturated), 22.1g protein, 6.1g carbs (5.5g sugars), 1.3g salt, 1.5g fibre




149 views0 comments

Comments


bottom of page