Tomato, Feta and Piquillo Pepper Frittata

deliciousmagazine.co.uk

Tricia

2 tbsp olive oil

1 small onion, thinly sliced

1 garlic clove, crushed

1 tsp thyme, leaves picked and chopped, plus extra to serve

4 piquillo peppers, drained and sliced (see Know-how)

6 large free-range eggs

2 tbsp whole milk

125g feta, crumbled

25g parmesan or vegetarian alternative, finely grated

250g cherry tomatoes, halved

1 tbsp chives, snipped, plus a few chive flowers for decoration (optional)

subheading: You’ll also need:

17cm x 23cm baking dish lined with compostable baking paper (make sure it comes up the sides of the dish and overhangs all round)

Directions at deliciousmagazine.co.uk

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