Roasted chilli frittata

Serves 2

  • 4–8 chillies, a mixture of green, red and yellow

  • 1 red or green pepper , optional

  • 1 tbsp red wine vinegar

  • olive oil

  • 6 sprigs flat-leaf parsley, leaves picked, stalks finely chopped

  • 1 knob of butter

  • 5 large free-range eggs

  • 1 handful of grated Parmesan

  • 1 clove of garlic, finely chopped

  • 100 g goat's cheese, or 100g feta

  • salad leaves, to serve

This frittata is a meal in itself. You can make it with a mixture of chillies and a pepper, or if you're like me, try it with double the chillies. Serve it up with ham, prosciutto or bacon for a damn fine breakfast that will set you up for the day.



Preheat your oven to full whack. Prick each of your chillies and the pepper (if you're only using 4 chillies, you'll need the pepper to bulk up the filling) with a small, sharp knife, then blacken over a gas flame, in a dry griddle pan or under a grill. Once they're nicely charred, pop them in a bowl and cover with clingfilm.



After 10 minutes, remove the skin, stalks and seeds, then delicately tear lengthways into thin strips. Put these strips back in the bowl and add the red wine vinegar, a lug of olive oil and the parsley stalks. Heat a lug of olive oil and some butter in a small ovenproof frying pan, then add half of your marinated chillies and the chopped garlic.



Meanwhile, beat the eggs in a bowl with some grated Parmesan and a good pinch of salt and pepper. Put a few of your parsley leaves to one side, then finely chop the rest and add them to the eggs.



Pour the eggs into the pan then crumble in half of the goat's cheese or feta. Move the pan a bit to spread everything around. When the egg is just starting to set, crumble over most of the remaining goat's cheese, then pop the frittata in a hot oven for 5 minutes or until it doubles in size.



Some people cook their frittatas all the way through, but I prefer mine only just done. Once it's out of the oven, delicately drape the rest of your chilli over the top, crumble over the last few bits of goat's cheese or feta, then drizzle over a little of the chilli marinade. Sprinkle with the reserved parsley and serve with something fresh and lovely, like a rocket, lemon and Parmesan salad.

Nutritional Information

Roasted chilli frittata

The best frittata ever

More One-pan recipes recipes >
0 foodies cooked this
Blackening the chillies calms the heat and releases their sweetness to give a really deep flavour
Serves 2
35m
Super easy
Method

This frittata is a meal in itself. You can make it with a mixture of chillies and a pepper, or if you're like me, try it with double the chillies. Serve it up with ham, prosciutto or bacon for a damn fine breakfast that will set you up for the day.

Preheat your oven to full whack. Prick each of your chillies and the pepper (if you're only using 4 chillies, you'll need the pepper to bulk up the filling) with a small, sharp knife, then blacken over a gas flame, in a dry griddle pan or under a grill. Once they're nicely charred, pop them in a bowl and cover with clingfilm.

After 10 minutes, remove the skin, stalks and seeds, then delicately tear lengthways into thin strips. Put these strips back in the bowl and add the red wine vinegar, a lug of olive oil and the parsley stalks. Heat a lug of olive oil and some butter in a small ovenproof frying pan, then add half of your marinated chillies and the chopped garlic.

Meanwhile, beat the eggs in a bowl with some grated Parmesan and a good pinch of salt and pepper. Put a few of your parsley leaves to one side, then finely chop the rest and add them to the eggs.

Pour the eggs into the pan then crumble in half of the goat's cheese or feta. Move the pan a bit to spread everything around. When the egg is just starting to set, crumble over most of the remaining goat's cheese, then pop the frittata in a hot oven for 5 minutes or until it doubles in size.

Some people cook their frittatas all the way through, but I prefer mine only just done. Once it's out of the oven, delicately drape the rest of your chilli over the top, crumble over the last few bits of goat's cheese or feta, then drizzle over a little of the chilli marinade. Sprinkle with the reserved parsley and serve with something fresh and lovely, like a rocket, lemon and Parmesan salad.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 578 29%
  • Carbs 3g 1%
  • Sugar 2.6g 3%
  • Fat 48.3g 69%
  • Saturates 18.6g 93%
  • Protein 32.5g 72%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus