Capsicum and Olive Frittata
1 hour 20 minutes
This oven-baked frittata is great cut into wedges and served with crisp salad leaves. It is so versatile that you can serve it hot, warm or chilled.
Zoë Harpham
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Ingredients
Serves: 4
- oil, for greasing
- 1½ tablespoons olive oil
- 2 onions, sliced
- 3 red capsicums, seeded and thinly sliced
- 2 sprigs of fresh thyme or ½ teaspoon dried
- 2 garlic cloves, crushed
- ⅓ cup chopped stoned black olives
- 200 g fetta, roughly chopped
- 3 large eggs, lightly beaten
- freshly ground black pepper
Directions
Preparation:15min ›
Cook:1hour5min ›
Ready in:1hour20min
- Preheat the oven to 190°C. Grease and line the base of a 20 cm sandwich tin.
- Heat the oil in a deep heavy-based frying pan. Gently cook the onions for 5 minutes until transparent, then add the capsicums and thyme. Add the garlic and cook for 20 minutes over a moderate heat, stirring occasionally.
- Add the olives and cheese to the vegetables, remove the thyme sprigs, if using fresh, and take the pan off the heat.
- Season the eggs with pepper, then stir into the vegetables and mix. Pour into the tin. Bake for 35 minutes until golden.
- Remove from the oven and rest for 3 minutes. Turn out onto a plate, then flip right side up. Cut into wedges to serve.
cook's tip
If you have any leftover fetta cheese, dice it finely with some stoned olives, drizzle with a little olive oil and chopped fresh herbs and use to fill hollowed-out cherry tomatoes. Serve as a nibble with drinks.
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