Tomato, feta and piquillo pepper frittata - delicious. magazine

Ingredients

• 2 tbsp olive oil
• 1 small onion, thinly sliced
• 1 garlic clove, crushed
• 1 tsp thyme, leaves picked and chopped, plus extra to serve
• 4 piquillo peppers, drained and sliced (see Know-how)
• 6 large free-range eggs
• 2 tbsp whole milk
• 125g feta, crumbled
• 25g parmesan or vegetarian alternative, finely grated
• 250g cherry tomatoes, halved
• 1 tbsp chives, snipped, plus a few chive flowers for decoration (optional)
• You’ll also need
• 17cm x 23cm baking dish lined with compostable baking paper (make sure it comes up the sides of the dish and overhangs all round)