| Trio Of New Volunteers Join Team Surrey | Tomato, Feta And Piquillo Pepper Frittata |
Tomato, feta and piquillo pepper frittata
Serves 4
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.
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.
• 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 free-range eggs
• 2 tbsp whole milk
• 125 g feta, crumbled
• 25 g parmesan or vegetarian alternative, finely grated
• 250 g cherry tomatoes, halved
• 1 tbsp chives, snipped, plus a few chive flowers for decoration (optional)
You’ll also need a 17 cm x 23 cm baking dish lined with compostable baking paper (make sure it comes up the sides of the dish and overhangs all round)
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 170C fan/gas mark 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).