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Red pepper, feta and olive frittata

  • 2 tbsp olive oil
  • 2 onions, sliced
  • 3 red peppers, seeded and thinly sliced
  • 2 sprigs of fresh thyme or 1/2 tsp dried
  • 2 garlic cloves, crushed
  • 50g stoned black olives, chopped
  • 200g feta cheese, roughly chopped
  • 3 large eggs, lightly beaten
  • freshly ground black pepper
  • Preheat the oven to 190°C (gas 5). Grease and line the base of a 20cm sandwich tin.
  • Heat the oil in a deep heavy-based frying pan. Gently cook the onions for 5 minutes until transparent, then add the peppers and thyme. Add the garlic and cook for 20 minutes over a medium heat, stirring occasionally.
  • Add the olives and cheese to the vegetables, remove the thyme sprigs, if using fresh, and take the pan off the heat.
  • Season the beaten eggs with black pepper, then stir into the vegetables and mix well. Pour into the tin and bake for 35 minutes until golden and firm to the touch.