Summer Frittata with Colourful Peppers

Name: Summer Frittata with Colourful Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 eggs; 2 peppers (red and yellow, cut into thin strips); 1 small onion, finely chopped; 2 cloves of garlic, finely chopped; 50 g feta, crumbled; 2 tablespoons olive oil; 1 handful of fresh basil; Salt and pepper to taste

A creamy, vibrant frittata packed with sweet summer peppers, effortlessly prepared on the bakeVIA hob — perfect as a light main course or a hearty breakfast.

Prep10 min
Cook20 min
Total30 min
Servings2 servings

Ingredients

6 eggs
2 peppers (red and yellow, cut into thin strips)
1 small onion, finely chopped
2 cloves of garlic, finely chopped
50 g feta, crumbled
2 tablespoons olive oil
1 handful of fresh basil
Salt and pepper to taste

Preparation

Heat the olive oil in a frying pan on the bakeVIA hob over medium heat. Add the onion and garlic and cook for about 3 minutes until softened and lightly golden.
Add the pepper strips to the pan and cook over medium heat for 5 minutes, until tender and lightly caramelised. Stir regularly to ensure the peppers cook evenly.
Meanwhile, beat the eggs in a bowl and season with salt and pepper. Pour the egg mixture evenly over the peppers and onion in the pan.
Reduce the heat and let the frittata cook gently with a lid on the pan for 10 to 12 minutes, until the top is almost set and the edges pull away from the sides. Scatter the crumbled feta over the top and leave for another 2 minutes so the cheese warms through slightly.
Garnish the frittata with fresh basil leaves and cut into wedges or quarters. Serve directly from the pan for the best result.