Vegetable Frittata
Over a year ago
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Ingredients
- 3 tbsp olive oil
- 1 small onion. thinly sliced
- 1 small red pepper. de-seeded and roughly chopped
- 1 small red pepper. de-seeded and roughly chopped
- 1 medium courgette. thinly sliced
- 25g/10zz sun-dried tomatoes in oil. drained and roughly chopped
- 4 large eggs
- 100g/3½ Barber's 1833 Vintage Reserve Cheddar. grated
- 1 tsp chopped fresh mint
- Salt and freshly ground black pepper
Accompaniment
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Description
This simple weeknight supper is effortless to prepare, and a hit with grown-ups and children alike
Method
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1
Heat the oil in 23cm/9in omelette pain with a heat-proof handle.
Add the onion and cook gently until soft. Add the red pepper and courgette and cook for 2-3 minutes until softened but still retaining some bite. Stir in the sun-dried tomato.
Whisk together the eggs, cheese and mint and season with salt and pepper. Pour the mixture into the pan and cook gently for 8-10 minutes until browned underneath and almost set.
Place under a medium grill for 2-3 minutes until the frittata is set on top and lightly browned. Server warm or cold, cut into wedges.
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