Pepperonchini frittata

Method

1. Heat the oil in a frying pan and sauté the peppers until starting to soften. Add the stock and simmer for 20 minutes until the peppers are tender and the liquid has evaporated.
2. Once the liquid has evaporated turn up the heat and allow the peppers to char. Transfer to a bowl and set aside, then fry the onion until soft and set aside with the peppers.
3. Add the eggs, goat's cheese and herbs to the fried veg and whisk to combine. Season with salt and pepper.
4. Pour the mixture into the pan, shake evenly to spread then cook gently for 5 minutes. Get the grill going whilst it cooks, then finish the top of the frittata under the grill, cooking until golden.
5. Allow to stand in the pan for 5 minutes, then turn out and allow to cool. Slice and serve with dressed salad and bread