Yellow Pepper Frittata

Serves 4

The frittata is at its best while still warm - about 1 hour after making.

Yellow Pepper Frittata Photo: supplied

Ingredients

• 1 large yellow pepper, halved, deseeded and chopped
• 1 medium onion, peeled and chopped
• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 clove garlic, peeled and thinly sliced
• Salt
• Freshly ground black pepper
• 1 tsp chopped fresh marjoram, or a small pinch dried oregano
• 4 medium (size 6) free-range eggs
• ¾ cup freshly grated parmesan cheese

Method

1. Choose a large frying pan that can go under the grill. Heat oil in the pan over medium heat and add butter. Once butter has melted, add onion and yellow pepper. Lower the heat and cook gently for about 15 minutes, stirring often, or until vegetables are tender and just starting to turn golden. Don't hurry the process as the gentle cooking develops flavour and sweetness. Add the garlic and cook for a few minutes more. Season with salt and pepper. Tilt the pan and leave vegetables to drain for 5 minutes.

2. Break eggs into a bowl, add cheese, marjoram and a pinch of salt. Beat with a fork. Transfer vegetables to the bowl of eggs, leaving any oil in the pan. Set pan back over a medium heat (if there is no oil left, add a splash more).

3. Once the oil is hot, quickly mix eggs and vegetables and pour into the pan. Cook for about 7 minutes, or until the frittata is browned on the bottom and three-quarters set (lower heat if it is darkening on the bottom).

4. Have the grill set on High and put the frittata underneath it. Grill until the frittata is golden. Loosen from the pan and slide it onto a plate. Alternatively, shimmy the frittata onto a plate (first ensure it is not catching on the bottom of the pan), then cover with another plate, flip over, remove top plate and slide frittata back into the pan. Cook briefly, until lightly golden.

Serve while still warm.