Pete Goffe-Wood

Frittata – Roasted Red Pepper & Goat Cheese




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.


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


Pre-heat the grill of your oven, rub the peppers with oil, and place underneath the grill until blackened.
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.
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.
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.
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.
Bake for about 15 minutes or until set.
Remove from the oven and turn the frittata out onto a serving platter.
Serve with the rocket leaves, dressed with lemon juice and the rest of the olive oil.