- Tomato & Pepper Frittata.jpg (50 KiB) Viewed 753 times
Takes: 20 - 25 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 tbsp olive oil
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 8 eggs
- 125ml milk
- 1 garlic clove, crushed
- 10g fresh flat-leaf parsley, finely chopped, plus extra roughly chopped leaves, to garnsh (optional)
- 10g fresh coriander, finely chopped
- Salt and freshly ground black pepper
- 125g cherry tomatoes, quartered
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Heat the oil in a large ovenproof frying pan over a medium-high heat. Add the pepper and cook for 3 - 5 minutes, stirring, until starting to soften.
2. Beat the eggs in a bowl with the milk, garlic and chopped herbs. Season with salt and pepper.
3. Shake to evenly distribute the peppers in the pan. Turn up the heat to high, then pour in the egg mix. Cook for 1 minute. Reduce the heat and cook for 2 - 3 minutes or until the base is cooked and golden.
4. Bake the frittata in the oven for 10 - 12 minutes, or until the top is firm. Scatter with the cherry tomatoes and serve garnished with the roughly chopped parsley, if using.
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