Goat’s Cheese Frittata Recipe

Production and recipes Raphaella Frame-Tolmie Styling Kim Hoepfl Photographs Graeme Borchers Ingredients:

  • 2 large red peppers
  • 1 small red onion, sliced
  • 15g fresh thyme
  • 8 large eggs
  • Salt and freshly ground black pepper
  • 125g goat’s cheese
  • 50g capers, sliced
Directions: Place the red peppers under a hot grill and keep turning until the skin has blackened. Remove and place in a bowl while still hot. Cover the bowl with clingfilm and leave to cool. Peel the skin from the peppers. Remove the stalk and the seeds, and slice the flesh into 2cm-wide strips. In a frying pan, lightly sauté the onion until translucent. Add the thyme. Cook for a further minute then remove from the heat. Preheat the oven to 180°C. Break the eggs into a bowl, season with salt and pepper, and beat until combined. Lightly oil a deep, ovenproof frying pan, or a 20cm cake tin. Arrange the slices of red pepper, onion, thyme, goat’s cheese and capers in the pan and pour the egg mixture over them. Bake for 40 minutes or until just set. Allow to rest for three minutes before slicing. Serves 8–12 This recipe was originally featured in the May 2010 issue of House and Leisure.