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Grilled pepper and onion frittata with feta

When I have the BBQ or grill on, I like to make more food than needed for just one meal as the leftovers are useful for other meals. I particularly like grilling vegetables in advance such as bell peppers, onions, chillis, aubergine slices, garlic bulbs - as these make delicious salads, frittatas, omelettes and bites during the week. This grilled pepper and onion frittata with feta is a perfect example. I used up leftover barbecued peppers and onion so the frittata took only 10 minutes to create! I served it for lunch with some leafy salad -  but it would make excellent nibbles with a glass (or two) Prosecco or Cava.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 grilled red pepper
  • 1 grilled yellow pepper
  • 1 grilled red onion
  • 5 eggs
  • 1 Tbsp chopped dill
  • 50 g feta
  • Salt and pepper

Method
 

  1. Remove the skins of the grilled peppers and onion, then slice them thinly.
  2. Lightly whisk the eggs in a small bowl. Add the dill, then season with salt and pepper.
  3. Heat 1 Tbsp of olive oil in a non-stick, oven-proof frying pan. Once hot, add the sliced vegetables. Cook for a minute or so to warm through then pour over the egg mixture, letting it spread out evenly around the pepper and onion slices. Crumble the feta all over the top. Put a lid on and cook for about 6 minutes.
  4. Meanwhile turn on the grill in your oven.
  5. When the top is almost set put the pan in the oven and brown the top - this should take a couple of minutes.
  6. Slide the frittata onto a plate - let it cool a bit or completely, depending on how you want to serve it.
  7. Cut it into wedges if you want it as a meal, or cut it into cubes and serve as nibbles (at parties, picnics etc).