Sweet Pepper Frittata

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  • 1 red capsicum, roasted
  • 1 yellow capsicum, roasted
  • 1 green capsicum, roasted
  • 2 garlic cloves, crushed and chopped
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon finely chopped oregano
  • salt and freshly ground black pepper
  • 8 eggs
  • 3 tablespoons milk
  • 1/2 cup grated pecorino or parmesan cheese
  • 2 tablespoons chopped parsley
  • 2 tablespoons olive oil





Remove skins from capsicum and cut into strips around 1 cm wide. Toss with the garlic,
olive oil, vinegar and oregano.
In a bowl whisk together the eggs and milk until frothy add the cheese,
parsley and peppers. Season to taste with salt and freshly ground black
Heat a little olive oil in heavy based frying pan over a high heat and tip
in contents of bowl. Allow to sizzle and leave for a minute before lowering
to a moderate heat and cook until bottom is brown and crusty and top is
moist but not runny. Place under a grill to brown the top. Tip onto a serving
plate and serve warm or at room temperature.

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