Alice Liveing’s feta and roasted red pepper frittata
Alice Liveing shares her go-to brunch dish. A mouth-wateringly delicious Feta and Roasted Pepper Frittata; a plate full of goodness which is so simple yet bound to please a crowd.
Preheat oven to 180c/ 360f/ gas mark 4.
Meanwhile, heat a knob of butter in a large frying pan and add the onion. Cook-off until softened.
Pour your mixed eggs and crumbled feta over the onion in the pan, then add the pre-roasted red pepper. Place under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with a handful of fresh Rocket.
6 large Clarence Court Burford Brown eggs, whisked
1 red pepper (pre-roasted)
1 red onion, finely chopped
1 pack of organic feta
1 knob of butter
Rocket, to serve