RED PEPPER, GOAT CHEESE AND CAPER FRITTATA
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.