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Cheddar and feta frittata with peppers, herbs and pul biber
Serves 4-6 Starters and mains
Ingredients
- vegetable oil
- 1⁄2 red pepper, cut into 1cm strips, then diced into 1cm pieces
- 1⁄2 green pepper, cut into 1cm strips, then diced into 1cm pieces
- 4 spring onions, thinly sliced
- 200g feta, broken up into 1cm chunks
- 100g Cheddar cheese, grated
- 1tbsp pul biber (Turkish chilli flakes)
- small bunch dill, chopped
- small bunch (about 15g) fresh coriander, finely chopped
- small bunch (about 15g) fresh coriander, finely chopped
Method
Preheat the oven to 220C/425F/ Gas 7. Drizzle a little oil into a large, ovenproof frying pan and set it over a medium-high heat. When the oil is hot, add the peppers and fry for 1 minute, stirring to prevent them from taking on colour or burning.
Mix in the spring onions, feta, Cheddar cheese, pul biber, dill and coriander. Season the beaten eggs well with salt and pepper and pour them over the ingredients in the pan, then shake the pan to ensure the egg spreads evenly around the pan and coats all the contents.
Cook for about 2 minutes, or until you see the edges of the frittata begin to solidify, then transfer the pan to the oven and bake for 10-12 minutes, or until the frittata is cooked – insert a knife into the centre to ensure the egg is cooked through.
Either slide or flip the frittata on to a plate and serve – or eat hot and straight from the pan. Leftovers are great served at room temperature.
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