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 and a lug of olive oil. Pick the parsley leaves and finely chop the stalks. Stir the stalks into the bowl, reserving the leaves for later.
Peel and finely chop the garlic. Heat a lug of olive oil and some butter in a small ovenproof frying pan, then add half of your marinated chillies and the garlic.
Meanwhile, beat the eggs in a bowl with some grated Parmesan and a good pinch of sea salt and freshly ground black 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.
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.