Feta, Pepper And Cherry Tomato Frittata

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Serves 4

3 tablespoons olive oil
1 red pepper, cored, deseeded and cut into chunks
1 red onion, roughly chopped
175g cherry tomatoes, halved
6 eggs
200g feta cheese, drained and crumbled
Handful of rocket leaves
Salt and pepper

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1. Heat 2 tablespoons of the oil in a 23cm nonstick frying pan and cook the red pepper and onion over a medium heat, stirring  occasionally, for 5 minutes until softened. Add the tomatoes and cook, stirring, for 2  minutes.

2. Beat the eggs in a bowl and season with plenty of salt and pepper, then pour over the vegetable mixture in the pan. Scatter over the feta and cook over a low heat for 4 - 5 minutes until the base of the frittata is set.

3. Place the pan under a preheated medium grill, making sure that the pan handle is turned away from the heat, and cook for 3 - 4 minutes until the top is golden and set. Remove from the grill, scatter the rocket over the centre of the frittata and season with a good grinding of pepper. Drizzle with the remaining tablespoon of oil and serve cut into wedges.



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