Baked Vegetable and Olive Frittata Recipe

Ingredients

Serve 4

• 2 red bell peppers

• 2 lb/1 kg firm-ripe tomatoes

• 4 small onions, thinly sliced

• 3 tbsp extra-virgin olive oil

• 1 small bunch aromatic herbs (oregano, basil, thyme, chervil) finely chopped

• salt to taste

• 4 eggs

• 1/2 cup/125 ml milk

• 1 3/4 cups/215 g freshly grated Gruyere cheese

• 1 cup/100 g black olives, pitted

Method:

1. Preheat the oven to 400°F/200°C/gas 6.

2. Place the bell peppers and tomatoes on a plate in the microwave oven. Cook at high heat for 3 minutes. Peel them.

3. Cut the bell peppers into strips and the tomatoes into wedges.

4. Sauté the onions in the oil in a large frying pan over low heat for about 10 minutes, or until softened.

5. Add the tomatoes, bell peppers, and herbs. Season with salt. Cook for 4 minutes. Transfer to a bowl.

6. Beat the eggs, milk, and Gruyere in a large bowl. Pour into the fried vegetables.

7. Pour the mixture into a baking dish and garnish with the black olives.

8. Bake for 25-30 minutes, or until set and golden on top. Serve warm or cold.