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Tomato, feta and piquillo pepper frittata

By: Louise Pickford

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.

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.

Ingredients

You’ll also need

17cm x 23cm baking dish lined with compostable baking paper (make sure it comes up the sides of the dish and overhangs all round)

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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).

Nutrition: per serving

Cook the frittata up to 1 day ahead. Cool completely, then store in an airtight container in the fridge. Take it out of the fridge 30-60 minutes before serving.
Piquillo peppers are a variety of sweet chilli often grown in Spain, roasted and packed in jars in a light pickle. They aren’t spicy and have a lovely sweet, smoky flavour. They’re available from larger supermarkets and online. Use flame roasted red peppers, halved or quartered, if you can’t find piquillos.