Tomato, feta and piquillo pepper frittata

Name: Tomato, feta and piquillo pepper frittata
Total time: 40 min
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)

www.deliciousmagazine.co.uk

This easy tomato, feta and piquilo pepper frittata recipe is ideal for picnics. Arrange veg and chive flowers to look like a summer garden.

View full recipe on www.deliciousmagazine.co.uk

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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)