Updated: Sep 20
from delicious. Magazine (July 2021) recipe by Louise Pickford
photography Ian Wallace
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.
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)
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