Pepperoncini frittata recipe

Ingredients

• 4 tbsp olive oil
• 2 red peppers, deseeded and sliced
• 200 ml veg stock
• 1 onion, sliced
• 4 free range farm eggs
• 70 g goat's cheese, crumbled
• handful of chopped parsley
• Dressed salad and bread, to serve

Method

1. Heat the olive oil in a frying pan. Cook the sliced peppers until they begin to soften, add the vegetable stock and simmer for about 20 minutes until the peppers are tender and the liquid has evaporated.
2. Raise the heat briefly to char the peppers, then transfer them to a bowl. Cook the onion in the same pan until soft and add it to the peppers.
3. Beat the eggs with the goat's cheese and parsley, then mix in the cooked vegetables and season.
4. Pour the mixture into the frying pan and cook gently for 5 minutes. Finish under a hot grill until the top is set and golden.
5. Rest the frittata in the pan for 5 minutes. Turn it out, leave it to cool slightly, then slice and serve with salad and bread.