- 4 eggs
- 2 tbsp creme fraiche
- 6-8 cooked new potatoes
- 1/2 block of feta
- 2 roasted red peppers (I used jarred but you can roast yourself)
- 1/2 tsp mixed herbs
- salt & pepper
PEPPER & FETA FRITTATA
PREP TIME : 20 mins
Let’s be honest, it’s just a big omelette. But what I Love about frittata’s is how well they keep. They’re so easy to make and store in the fridge to have as a quick lunch, snack, or in a lunch bowl. You can play around the with additions, this is one of my favourite combos. I tend to use whatever vegetables/potatoes I have left over from previous meals. Love your leftovers kids.
Preheat the oven to 170C (fan).
Crack the eggs in to a jug & add the creme fraiche, herbs, salt & pepper. Whisk with a fork until combined.
Slice the potatoes in to rounds & arrange in the base of a tart/cake tin (tip: place a circle of oiled baking paper in the base of the tin to prevent it from sticking).
Slice the peppers & add to the tin, then pour over the egg mix. Crumble over the feta.
Place in the oven for 15 mins until the top is browned and it doesn’t wobble when you shake it.