Roasted pepper, basil and goat cheese frittata

Ingredients

For 1 serving

• Bell peppers200 g
• Eggs2
• Egg whites80 g
• Soft goat cheese25 g
• Basil5 g
• Extra virgin olive oil2 teaspoons
• Bread60 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash the peppers and roast them whole directly over the gas flame, turning them with tongs, for 8–10 minutes, until the skin is blackened all over.
2. Seal them in a food bag or a covered bowl for 10 minutes: the steam loosens the skin. Then peel them, remove seeds and stalk and cut them into strips, without rinsing so they keep their smoky flavour.
3. Meanwhile beat the eggs and egg whites with the torn basil and a pinch of salt.
4. Heat the oil in a non-stick frying pan of about 20 cm over medium heat, lay in the peppers, pour in the eggs and dot with the fresh goat's cheese; cover and cook over low heat for 7 minutes, until the edges are set.
5. Flip the frittata with the help of a plate, cook for 2 more minutes, until golden, and serve with the bread.