Pepperoni, red pepper and crouton frittata - by Martin
A frittata is an Italian version of an open omelette. It is brilliant for using up leftover items in the fridge. This recipe uses succelent chargrilled peppers and pepperoni.
Ingredients
- 4 eggs, lightly beaten
- 25g Gruyere cheese, grated
- 25g chargrilled peppers, cut into strips
- 25g pepperoni, sliced
- 50g firm white bread
- 1 spring onion, thinly sliced
- sea salt and black pepper
- 25g unsalted butter
- 1 garlic clove, crushed
- a crisp green salad, to serve
Cooking instructions
Break the eggs into a bowl and beat them lightly with a fork. Season the eggs well with salt and pepper and add half of the cheese and also the spring onion, mix well.
Take and ovenproof frying pan and melt half of the butter. Tear the bread into chunky pieces and add to the pan, toss them for 2-3 minutes over a high heat until they become golden brown and crispy. Remove from the heat and set to one side.
Turn the gril to a medium heat, you will need it in a minute. Add the rest of the garlic and the butter to the pan. Once the butter starts to froth, add the beaten eggs. Turn the heat down and cook the eggs for a few more minutes. Place the pepperoni and the chargrilled peppers on top of the mixture and cover with the rest of the cheese and a few more pieces of bread.
Place the frying pan under the medium grill and cook for a further 2-3 minutes until the frittata is puffy and starting to set but still a little wobbly like jelly. Serve immediately with a fresh green salad.
