Dill and Basil Frittata with Roasted Peppers Recipe


Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
VegetarianMain Ingredient
Interest Group


 Red peppers2
 Olive oil1 Teaspoon (Leveled)
 Single cream3 1⁄2 Fluid Ounce (100 Milliliter)
 Chopped basil1 Tablespoon
 Chopped dill1 Tablespoon
 Mature vegetarian cheddar cheese3 Ounce, grated (75 Gram)
 Vegetable oil1 Cup (16 tbs) (For Shallow Frying)
 Pecorino cheese shavings1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Serving)
 Extra virgin olive oil1 Teaspoon (For Drizzling)

Nutrition Facts

Serving size

Calories 758 Calories from Fat 676

% Daily Value*

Total Fat 76 g117%

Saturated Fat 17.9 g89.5%

Trans Fat 0 g

Cholesterol 252.8 mg

Sodium 351.3 mg14.6%

Total Carbohydrates 6 g1.9%

Dietary Fiber 1.5 g5.9%

Sugars 3.1 g

Protein 15 g29%

Vitamin A 63.7% Vitamin C 141.3%

Calcium 30.1% Iron 8.7%

*Based on a 2000 Calorie diet


1. Heat oven to 200C/180C fan/gas 6. Rub the peppers with olive oil, then place in a roasting tin. Roast the peppers for about 20 mins until charred. Remove from the oven and put them into a plastic bag to sweat, then peel off the skins and slice the peppers into thick strips.
2. Beat the eggs and cream together, then season and add the herbs and cheese.
3. Heat some oil in a 24cm frying pan, pour in the egg mixture and cook for 4 mins, until almost set. Place the pan under a preheated hot grill for 1 min to finish cooking the frittata.
4. To serve, cut the frittata into six wedges. Layer up three wedges of frittata with strips of pepper in between on each plate, finish with frittata. Scatter over some pecorino and drizzle with extra virgin olive oil.