Roasted Chilli Frittata


by Jamie Oliver

This frittata is perfect for lunch (a picnic), or as a hearty breakfast to set you up for the day.

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 2


  • 4-8 chillis, assorted colours
  • 1 red or green capsicum
  • 1T red wine vinegar
  • Olive oil
  • 6 sprigs flat-leaf parsley, leaves picked, stalks finely chopped
  • 1 knob butter
  • 5 lg free range eggs
  • 1 handful grated parmesan
  • 1 clove garlic, finely chopped
  • 100g goats cheese (or feta)
  • salad leaves to serve

1. Preheat your oven to full whack. Prick each of your chillies and the capsicum (if you're only using 4 chillies, you'll need the pepper to bulk up the filling) with a small, sharp knife, then blacken over a gas flame, in a dry griddle pan or under the grill. Once they're nicely charred, pop them in a bowl and cover with clingfilm. 2. After 10 mins, remove the skin, stalks and seeds, then delicately tear lengthways into thin strips. Put these strips back in the bowl and add the red wine vinegar, a lug of olive oil and the parsley stalks. Heat a lug of olive oil and some butter in a small ovenproof frying pan, then add half of your marinated chillies and the chopped garlic. 3. Meanwhile, beat the eggs in a bowl with the grated Parmesan and a good pinch of salt and pepper. Put a few of your parsley leaves to one side, then finely chop the rest and add them to the eggs. 4. Pour the eggs into the pan then crumble in half of the goat's cheese or feta. Move the pan a bit to spread everything around. When the egg is just starting to set, crumble over most of the remaining goat's cheese, then pop the frittata in a hot oven for 5 mis or until it doubles in size. 5. Once it's out of the oven, delicately drape the rest of your chilli over the top, crumble over the last few bits of goat's cheese or feta, then drizzle over a little of the chilli marinade. Sprinkle with the reserved parsley.