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Frittata – Roasted Red Pepper & Goat Cheese


Frittata – Roasted Red Pepper & Goat Cheese

Here’s a good vegetarian backup dish for any of your more sensitive guests. Although… this dish would be made complete by serving a couple of slices of Parma Ham on top… oh, wait – never mind! Marry this veggie delight up with a chilled bubbly or Méthode Cap Classique.
Total Time 45 mins
Course Lunch, Side Dish
Cuisine Italian
Servings 4 people


  • 12 Eggs
  • 3 Red peppers
  • 2 Red onions
  • 140 g Goat cheese
  • 125 ml Fresh cream
  • 20 g Flat leaf parsley Roughly chopped
  • 50 g Rocket leaves Washed
  • 3 tbsp Extra virgin olive oil
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper


  • Pre-heat the grill of your oven, rub the peppers with oil, and place underneath the grill until blackened.
  • Put them into a bowl and cover with clingfilm to let them sweat for about 10 minutes. Remove the skins and slice the peppers into thin strips. Peel the onions and cut them into a large dice.
  • Put the onions in a roasting tray with a little olive oil, salt and pepper, and grill for approximately 10 minutes until the onions are soft and have begun to colour.
  • Pre-heat the oven to 180ºC. Heat a frying pan with an oven-proof handle, add a drop of olive oil and throw in the peppers and onions. Crumble in the goat cheese.
  • Lightly whisk the eggs together with the cream and the chopped parsley, season with salt and pepper, and pour the egg mix into the pan. Cook over a moderate heat for about five minutes before placing the frittata into the pre-heated oven.
  • Bake for about 15 minutes or until set.
  • Remove from the oven and turn the frittata out onto a serving platter.
  • Serve with the rocket leaves, dressed with lemon juice and the rest of the olive oil.
Keyword Frittata, Goat Cheese, Roasted

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