Chopped red pepper/capsicum and red onion sautéed in olive oil until sweet and lightly caramelised, then cooked in a luscious combination of beaten egg, ricotta cheese and Pecorino Romano. Neither an omelette nor a crustless quiche, but similar to both, frittata make an ideal breakfast, are perfect for lunch or a light supper, with a side salad, and they pack up well to take on a picnic.
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6
Peel and finely chop the onion and remove the stem and seeds from the red pepper and finely chop.
Heat the oil in an oven-proof frying pan over a moderately hot temperature and add the onion, pepper and chilli flakes (if using.) Cook, stirring from time to time, until softened and slightly caramelised. Around 5 minutes.
Meanwhile, finely grate the Pecorino Romano or Parmesan cheese and mix thoroughly with the eggs, ricotta and salt and pepper.
When the onion and pepper are ready, brush the oil up the sides of the pan so the egg doesn't stick. Pour in the egg mixture, making sure the vegetables are evenly distributed.
Put back on the heat and continue to cook for around 5 minutes, or until the edges are beginning to set.
Transfer to a preheated oven for 8 – 10 minutes, or until the centre of the egg mixture is cooked to your liking. Make a little cut in the centre of the frittata to check the eggs – if they are still runny, pop back in the oven for a minute or two more, or until cooked.
If you want to brown the top slightly, pop under a grill for a couple of minutes.
Serve hot, warm or at room temperature. Delicious on its own or with some salad and/or fresh bread on the side.
Equipment:
To scale up, use the following as a guide:
Timings for cooking different sized frittata:
NB The time it takes to cook will depend on the size of the pan you use and hence how deep the frittata is and also your oven. Fewer eggs may take less time and more eggs may take longer.