Roasted pepper and anchovy frittata recipe

  • Serves 6
  • 10 mins to prepare 45 mins to cook
  • 195 calories / serving
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Preheat the oven to Gas Mark 7/220°C/Fan 200°C. Place the halved peppers, cut side up into a 20cm/8inch x 25cm/10inch roasting tin and drizzle with the olive oil. Roast in the preheated oven for 25 minutes until the peppers are lightly charred in places and soft.

Meanwhile in a mixing bowl mix together the drained and roughly chopped olives, anchovies and parsley. Once the peppers are roasted, remove the roasting tin from the oven and divide the olive and anchovy mixture between them. Beat the eggs with the black pepper and a little salt and pour into the peppers to half fill each, then pour the remaining around the peppers to fill the tin.

Return to the oven and bake for 20 minutes until golden, risen and set. Cut into 4 wedges to serve.  

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  • Ingredients

  • 1 orange pepper, halved, cored and deseeded
  • 1 red pepper, halved, cored and deseeded
  • 1 green pepper, halved, cored and deseeded
  • 1tbsp olive oil
  • 75g drained, pitted black olives, roughly chopped
  • 100g anchovy fillets, well drained and roughly chopped
  • 4tbsp fresh chopped parsley
  • 9 free range eggs
  • 1tsp ground black pepper
  • Energy 815kj 195kcal 10%
  • Fat 14g 20%
  • Saturates 3g 15%
  • Sugars 4g 4%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 4.2g Protein 14.6g Fibre 2.4g


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