RED PEP­PER, GOAT CHEESE AND CA­PER FRIT­TATA

Friday - - Food -

Prep time 15 mins Bak­ing time 40 mins Serves 4 2 large red pep­pers 1 small onion, sliced 15g fresh thyme 8 large eggs 125g goat cheese 50g capers, sliced Grill the red pep­pers, turn­ing re­peat­edly, un­til the skin black­ens. Re­move and place in a bowl while still hot. Cover the bowl with cling­film and leave to cool. Peel the skin from the pep­pers. Re­move the stalk and the seeds and slice the flesh into 2cm-wide strips. In a fry­ing pan, lightly sauté the onion un­til translu­cent. Add the thyme and cook for a fur­ther minute. Pre­heat the oven to 180°C while you sea­son the eggs with salt and pep­per and whisk un­til well com­bined. Lightly oil a deep, oven­proof fry­ing pan or a 20cm cake tin. Ar­range the slices of red pep­per, onion, thyme, goat cheese and capers in the pan and pour the egg mix­ture over. Bake for 40 min­utes or un­til just set and al­low to rest for about three min­utes be­fore slic­ing.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.