National Post (Latest Edition)



with peppers, herbs and pul biber

❚ Vegetable oil

❚ 1/2 red pepper, cut into 1/2-inch (1.25-cm) strips, then diced into 1/2-inch (1.25-cm) pieces

❚ 1/2 green pepper, cut into 1/2-inch (1.25-cm) strips, then diced into 1/2-inch (1.25-cm) pieces

❚ 4 spring onions, thinly sliced from root to tip

❚ 8 oz (227 g) feta cheese, broken into 1/2-inch (1.25-cm) chunks

❚ 4 oz (113 g) mature Cheddar cheese, grated

❚ 1 tbsp (15 mL) pul biber chili flakes (see note)

❚ 1/2 small bunch (about 1/2 oz/14 g) dill, finely chopped

❚ 1/2 small bunch (about 1/2 oz/14 g) fresh cilantro, finely chopped

❚ 8 large eggs, beaten

❚ Maldon sea salt flakes and freshly ground black pepper

1. Preheat the oven to 425°F (220°C).

2. Drizzle a little oil into a large, ovenproof frying pan and set it over medium-high heat. When the oil is hot, add the peppers and fry for 1 minute, stirring to prevent them from taking on colour or burning. Mix in the spring onions, feta, Cheddar, pul biber, dill and cilantro.

3. Season the beaten eggs well with salt and pepper and pour them over the

ingredient­s in the pan, then shake the pan to ensure the egg spreads evenly around the pan and coats all the contents. Cook until you see the edges of the frittata begin to solidify, about 2 minutes, then transfer the pan to the oven and bake until the frittata is cooked, 10–12 minutes; insert a knife into the centre to ensure the egg is cooked through. Either slide or flip the frittata onto a plate and serve, or serve straight from the pan. The leftovers are delicious served at room temperatur­e.

Note: Versatile and mild, pul biber (a.k.a. Aleppo pepper) is widely used in Middle Eastern cuisines. Find it at spice shops, Middle Eastern grocery stores or online. Serves: 4-6

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