Name: Roasted pepper and caramelised onion frittata
Total time: 2400 s
Yield: 4
Ingredients: 2 pepper; 2 onion; 2 white potato; 6 egg; 75 gram mature cheddar; 1/2 iceberg lettuce; as needed white wine vinegar

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6. Arrange the peppers (2) on a roasting tray and drizzle with olive oil. Roast for 20-25 minutes, until tender.

Step 2

Meanwhile, heat a splash of olive oil in a large ovenproof frying pan over a medium-low heat and add the onions (2) with a pinch of salt. Cook, stirring, for 15-20 minutes, until sweet and sticky.

Step 3

Preheat the grill to medium. Add the white potatoes (2) to the pan and fry for a couple more minutes before adding the roasted peppers. Beat the eggs (6) in a bowl and season with salt and pepper before stirring in the mature cheddar (75 g) .

Step 4

Pour the egg mix over the vegetables and cook over a medium heat for 5 minutes. Put under the grill and cook for a few minutes more, until puffed up and golden.

Step 5

Toss the lettuce (1/2) with a little olive oil and white wine vinegar (as needed) , and serve alongside the frittata.

Roasted pepper and caramelised onion frittata

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