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Roasted chilli frittata
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Total Time:
35 minutes
Spicy chillies are charred for a sweet and flavorful frittata, a satisfying meal on its own.
Ingredients:
  • 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 of flat-leaf parsley
  • 1 knob of butter
  • 1 clove of garlic
  • 5 large free-range eggs
  • 1 handful of grated Parmesan
  • 100 g goat's cheese or 100g feta
  • salad leaves to serve
Instructions:
  • Preheat your oven to the highest setting. Pierce each chili pepper and bell pepper with a small knife, char them over a flame, grill, or in a pan. Let them cool covered for 10 minutes, then peel, deseed, and slice into strips. Combine with red wine vinegar and olive oil. Chop parsley stalks and mix them in, saving the leaves. Finely chop garlic. Sauté half of the chilies and garlic in olive oil and butter. Beat eggs with Parmesan, salt, and pepper. Add chopped parsley leaves, pour over chili mixture, crumble in half of the cheese. Cook on the stovetop until slightly set, then sprinkle with more cheese and bake until puffed. Top with remaining chilies, cheese, marinade, and parsley. Serve with a rocket, lemon, and Parmesan salad.

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