Waitrose and Partners
Taleggio & sweet pepper frittata

Taleggio & sweet pepper frittata

It's time sweet peppers stepped out of the crudités platter and into the spotlight. In this frittata from Waitrose Food editor Rosie Bensberg, they're teamed with creamy Taleggio for a high-protein meal that's anything but boring. Serve with crusty bread and a crisp green salad, then explore our other high-protein recipes for more delicious inspiration. Follow Rosie on Instagram.

0 out of 5 stars(0) Rate this recipe
Gluten freeHigh protein1 of your 5 a day3 plant varieties
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook35 mins
  • Total time40 mins

Ingredients

  • 2 tbsp olive oil
  • 2 Sweet Peppers, finely sliced
  • 1 large or 2 small echalion shallots, finely sliced lengthways
  • 8 medium free range eggs
  • ½ x 15g pack oregano, leaves roughly chopped
  • 200g pack No.1 Taleggio, rind discarded, cut into 2cm chunks

Method

  1. Heat 1½ tbsp oil in a 23cm ovenproof nonstick frying pan over a medium-high heat. Fry the peppers and shallots for 10-15 minutes, stirring occasionally, until very soft. Turn the heat down to medium- low if the peppers start to catch.

  2. Heat the oven to 200ºC, gas mark 6. In a large bowl, beat the eggs and season. Tip the cooked peppers and shallots into the bowl, along with most of the oregano and the Taleggio. Drizzle the remaining ½ tbsp oil into the frying pan and pour in the egg mixture. Bake for 15-20 minutes until set, golden on top and slightly puffy. Scatter over the remaining oregano and some freshly ground black pepper.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,639kJ/ 395kcals

Fat

30g

Saturated Fat

12g

Carbohydrates

4.5g

Sugars

4.2g

Fibre

1.9g

Protein

25g

Salt

1.5g

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating

No ratings for this recipe yet