Roasted Red Pepper Frittata
Aren't eggs some of the most versatile transporters of flavour? This frittata is creamy, custardy, and has the perfect crust! Flavour wise, we are talking big punches of Mediterranean inspired goodness... lemon, chilli, cheese and red peppers with pops of fresh parsley and spring onion. This frittata is perfect served fresh out of the oven, or cold with a fresh salad as leftovers the next day! Read ahead for the recipe!
5 large eggs
1 medium onion, diced
1 zucchini grated
1 fresh red pepper (capsicum) chopped
50 grams of cheddar cheese grated
1 garlic clove, finely diced
1 teaspoon turmeric
1 teaspoon chilli flakes
1 teaspoon smoked paprika
1 small bunch of parsley or mint, roughly chopped
1 lemon, zested and cut into wedges
100 grams of ricotta cheese, divided
100 mLs of milk
3 tablespoons extra virgin olive oil
3 roasted red peppers in oil, thinly sliced and divided
2 spring onions (scallions)
salt and pepper to taste
Preheat the oven to 200°C fan forced or 220°C/425°F.
In a large oven proof saucepan or 30 inch shallow dutch oven, heat olive oil over a medium heat. Add diced onion, garlic, turmeric, chilli flakes and paprika and cook for 5 minutes or until the onion is translucent and everything smells wonderfully fragrant.
Next add the chopped fresh red pepper (capsicum), and grated zucchini then continue to cook for another 4 minutes.
Crack the eggs into a medium bowl and beat, then mix in ricotta and the milk. Season the egg mixture with salt and pepper.
Pour the egg mixture into the saucepan, and like you would with an omelet, add half the roasted red peppers,and gently stir the eggs around the vegetable. Stop stirring and leave the saucepan to cook on a low heat for 3 minutes (this is so the frittata develops a crust on the bottom).
After 3 minutes, sprinkle cheddar cheese over the frittata and place it in the oven, baking uncovered for 20 minutes or until it has risen slightly and is golden.
Take the frittata out of the oven, leave it in the saucepan or turn it out onto a board to serve. Garnish with remaining roasted red pepper, chopped spring onions, parsley, lemon zest and dollops of ricotta.
Slice into large portions and serve with a salad and lemon wedge. Please enjoy!