Name: Tomato, feta and piquillo pepper frittata
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Ingredients: 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 large free-range eggs; 2 tbsp whole milk; 125g feta, crumbled; 25g parmesan or vegetarian alternative, finely grated; 250g cherry tomatoes, halved; 1 tbsp chives, snipped, plus a few chive flowers for decoration (optional); 17cm x 23cm baking dish lined with compostable baking paper (make sure it comes up the sides of the dish and overhangs all round)

Tomato, feta and piquillo pepper frittata

This easy tomato, feta and piquillo pepper frittata recipe is ideal for picnics. Arrange the veg and chive flowers to look like a summer garden. Loved this recipe? Take a scroll around dozens more frittata recipes – they’re the perfect vessel for leftover meat, veggies and cheese.

Serves4

Hands-on20 min

Oven20 min

DifficultyEasy

Method

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.
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.
Heat the oven to 170ºC fan/ gas 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).