Pete Goffe-Wood

Frittata – Roasted Red Pepper & Goat Cheese

Frittata

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Description

Here’s a good vegetarian backup dish for any of your more sensitive guests. Although… this dish would be made complete by serving a couple of slices of Parma Ham on top… oh, wait – never mind! Marry this veggie delight up with a chilled bubbly or Méthode Cap Classique.

Ingredients

12 eggs
3 red peppers
2 red onions
140g (¾ cup) goat cheese
125ml (½ cup) fresh cream
20g (1 handful) flat leaf parsley, roughly chopped
50g (2 handfuls) rocket leaves, washed
60ml (3 Tbsp) extra virgin olive oil
Juice of 1 lemon
Sea salt and freshly ground black pepper

Directions

1
Pre-heat the grill of your oven, rub the peppers with oil, and place underneath the grill until blackened.
2
Put them into a bowl and cover with clingfilm to let them sweat for about 10 minutes. Remove the skins and slice the peppers into thin strips. Peel the onions and cut them into a large dice.
3
Put the onions in a roasting tray with a little olive oil, salt and pepper, and grill for approximately 10 minutes until the onions are soft and have begun to colour.
4
Pre-heat the oven to 180ºC. Heat a frying pan with an oven-proof handle, add a drop of olive oil and throw in the peppers and onions. Crumble in the goat cheese.
5
Lightly whisk the eggs together with the cream and the chopped parsley, season with salt and pepper, and pour the egg mix into the pan. Cook over a moderate heat for about five minutes before placing the frittata into the pre-heated oven.
6
Bake for about 15 minutes or until set.
7
Remove from the oven and turn the frittata out onto a serving platter.
8
Serve with the rocket leaves, dressed with lemon juice and the rest of the olive oil.