Recipes

This recipe for Sweet Pepper Frittata was created for Freedom Food

    6 Freedom Food labelled Old Cotswold Legbar Eggs
    25g (1oz) butter
    15ml oil
    1 red pepper, de-seeded and sliced
    1 yellow pepper, de-seeded and sliced
    225g (8oz) brown mushrooms, sliced
    15ml (1 tbsp) mascarpone
    50g (2oz) parmesan cheese, grated
    15ml (1 tbsp) chopped fresh coriander

Method

Whisk eggs in large bowl. Heat butter and oil in a 27 cm / 11 “ heavy frying pan. Sauté peppers and mushrooms for about 5 minutes or until tender: Remove from pan with a slotted spoon and leave pan to re-heat for a few moments. Pour in the beaten eggs and move around the pan, stirring in the mascarpone and half the parmesan cheese.

Let the base cook slightly before adding the peppers, mushrooms and coriander. Cover with a lid and turn down the heat. Cook for about 8 minutes until risen and set. Loosen the edges with a spatula and turn out. Sprinkle over the remaining parmesan cheese. Cut into wedges and serve with salad.