Roasted chilli frittata | Egg recipes | Jamie magazine recipes

Ingredients

• 4 (or 8!) chillies – a mixture of green, red and yellow
• 1 red or green pepper (if using 4 chillies)
• 1 tbsp red wine vinegar
• Olive oil
• 6 sprigs flat-leaf parsley, leaves picked, stalks finely chopped
• A knob of butter
• 5 eggs
• A handful of grated parmesan
• 1 garlic clove, finely chopped
• 100g goat’s cheese or feta
• Salad, to serve