
Prep time:
Cook time:
Serves: 2
Ingredients
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4 tbsp olive oil
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200ml vegetable stock
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1 green pepper deseeded and sliced
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1 red pepper deseeded and sliced
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70g goat's cheese crumbled
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4 eggs
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1 salad dressed, to serve
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1 shallot sliced
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1 handful parsley
Method
- 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.
- 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.
- Add the eggs, goat's cheese and herbs to the fried veg and whisk to combine. Season with salt and pepper.
- 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.
- Allow to stand in the pan for 5 minutes, then turn out and allow to cool. Slice and serve with dressed salad and bread
Additional Information
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spanish
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pepper
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cheese
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Main Course
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Brunch
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Vegetarian
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Egg Free
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