Whether you are looking for a flavour packed breakfast, a relaxing brunch or just a quick and easy dinner, this roasted red pepper and pesto frittata will hit the spot. It is ready in under 20 minutes, which means dinner can be ready in a flash.
It’s Friday!!!!!! That means we are already thinking about our weekend eating. No? Just me? I like to make our meals a little more special at the weekend and this frittata makes a really simple, but delicious, brunch. You just throw everything together in a bowl and put it in the oven. What could be more simple than that?
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Do you find yourself buying a jar of pesto, using half of it in a meal and then letting it go to waste? DON’T! Sorry for the capitals, but I take food waste seriously. There is so much that you can do with that glorious pesto and this is just one of the ways. Also, this is a good way to use up a jar of roasted red peppers – definitely don’t let those go to waste.
We are nearly come to the end of this burst of Peppadew recipes that I have been sharing (I have one more on Monday and it’s going to be a good one), but I have really enjoyed sharing all the different ways you can use their products. Sadly this is the last roasted red pepper recipe, for now. But I do have lots of other ideas up my sleeve. Frittata can be a little boring, so adding some chopped up red peppers is a really simple way to add a ton more flavour, without adding lots of extra calories.
The lovely people at Peppadew have offered you a 90p off voucher for any Peppadew product too. Head over to their website to download the coupon.
Peppadew Mild and Hot available at Tesco, Waitrose, Sainsbury’s, Asda, Morrisons, Co-op, Ocado, Wholefoods and Booths.
Cheese Stuffed available at Tesco, Waitrose, Sainsbury’s, Ocado, Wholefoods and Booths.
Roasted Red Peppers available at Co-op and Waitrose.
Did you noticed that I crumbled a little bit of goats cheese on top of this? I am goats cheese obsessed at the moment, so I would apologies, but I can’t. I just love the stuff. A little sprinkle goes a long way.
Ingredients – Serves 4:
– 5 eggs
– 2 Peppadew Roasted Red Peppers, diced
– 2 tbsp Pesto
– 2 handfuls of watercress
– 30g goats cheese
1) In a large bowl, add the eggs and beat well. Add all of the ingredients except the goats cheese and mix well.
2) Pour in to a greased frittata dish and crumble the goats cheese on top.
3) Put in a preheated oven at 200C for 15-20 minutes, until cooked through.
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**This recipe is commissioned by Peppadew, however all opinions are my own**