This flavourful frittata is perfect for a light and easy family lunch. Or serve with sautéed potatoes and green beans for a more substantial dinner
- 1tbsp olive oil
- 1½ red peppers, cut into chunks
- 1½ yellow peppers, cut into chunks
- 200g pack feta, cubed
- 4 eggs, beaten
- 4tbsp double cream
- 1tbsp chopped fresh chives
- 2tbsp chopped fresh parsley
Heat the oil in a large, non-stick frying pan, add the peppers and cook over a medium heat for 15 mins until softened and lightly coloured. Scatter over the feta.
Combine the eggs, cream and herbs, then season well. Pour over the pepper mixture, reduce the heat and cook for 15-20 mins until just set. Cook the top under a pre-heated grill for 5 mins until just golden. Cut into thick wedges and serve.
This frittata is delicious served with roasted vine tomatoes.