Mixed Pepper Frittata

Ingredients

• 2 red peppers deseeded and sliced into strips
• 1 yellow pepper deseeded and sliced into strips
• 2 garlic cloves finely sliced
• 4 tbsp extra virgin olive oil divided
• 1 tbsp white wine vinegar
• 10 large eggs
• 1 tsp salt divided
• 1/2 tsp freshly ground black pepper
• 40g finely grated parmesan
• 200g baby plum tomatoes halved
• 90g mixed leaves
• 300g sourdough
• 4 tbsp extra virgin olive oil 2 tbsp salad, 2 tbsp sourdough, for serving

Method

1. Prepare the pan and peppers

   Get out a 25cm ovenproof frying pan – the frittata finishes under the grill, so the handle must be heatproof. Deseed the peppers and slice them into strips. Finely slice the garlic.

2. Soften the peppers and beat the eggs

   Heat 3 tbsp of the olive oil in the ovenproof pan over medium heat. Add the peppers and cook for 10–12 minutes until softened and caramelised at the edges. While the peppers cook, beat the eggs in a bowl with 3/4 tsp salt, 1/2 tsp black pepper and the grated parmesan and set aside. Halve the baby plum tomatoes and slice the sourdough now too, so nothing is left to do once the frittata is under the grill.

3. Add the garlic and vinegar

   Add the sliced garlic to the pan and cook for 1 minute until fragrant. Add the vinegar and cook for about 1 minute until evaporated.

4. Cook the eggs on the hob

   Add the remaining 1 tbsp olive oil to the pan, pour in the eggs and heat the grill to high. Cook the frittata over medium heat for 5 minutes, stirring gently for the first minute until the edges begin to set, then leave undisturbed until the underside is golden.

5. Finish under the grill

   Slide the pan under the hot grill for 4–5 minutes until the top is set and lightly golden and the middle is just firm.

6. Make the tomato salad

   Meanwhile, preheat a griddle pan to high heat. Dress the halved tomatoes with 2 tbsp of the extra virgin olive oil and the remaining 1/4 tsp salt, then add the mixed leaves and toss together.

7. Toast the sourdough

   Toast the sourdough in the griddle pan for 1–2 minutes per side and drizzle with the remaining 2 tbsp extra virgin olive oil. Drizzle with balsamic glaze if using.

8. Rest and serve

   Leave the frittata to rest for 5 minutes, then cut into wedges and serve with the tomato salad and toasted sourdough.

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