Dill and Basil Frittata with Roasted Peppers
|Olive oil||1 Teaspoon (Leveled)|
|Single cream||3 1⁄2 Fluid Ounce (100 Milliliter)|
|Chopped basil||1 Tablespoon|
|Chopped dill||1 Tablespoon|
|Mature vegetarian cheddar cheese||3 Ounce, grated (75 Gram)|
|Vegetable oil||1 Cup (16 tbs) (For Shallow Frying)|
|Pecorino cheese shavings||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Serving)|
|Extra virgin olive oil||1 Teaspoon (For Drizzling)|
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.