The onion frittata can be stored in the refrigerator ... In the meantime, crack the eggs into a bowl, add salt (4), pepper, ...

Heat an ovenproof frying pan on the hob until just hot, then add the oil, onion and red pepper and fry for 2 minutes ... then carefully lift the edge of the frittata with a spatula to check ...

The frittata can be eaten hot, warm or at room temperature. Preheat oven to 200°C. Place the onions in a bowl and toss in the olive oil. Season with salt and pepper and place in a roasting tray.

Heat the oil in a medium ovenproof frying pan (make sure the handle can withstand the heat of a grill) and fry the onion and pepper for 4–5 minutes, or until softened and lightly browned.

Our ray of sunshine, Phil Vickery, has a Mediterranean-inspired Frittata dish that tastes ... about about 300ml of liquid and onion and garlic. Add the peppers and warm through.

Using a food processor or box grater, shred zucchini, onion, and mushrooms ... Whisk in garlic powder, cayenne, and salt and pepper to taste until combined. Step 6: Carefully drain any liquid ...

Slice onions ¼-inch wide ... check after 15 minutes. Once frittata is done baking, remove from oven and allow to cool to room temperature. Invert the frittata onto a plate.

To make the onion and potato frittata, first peel the potatoes (1 ... Season with thyme (10), salt, and pepper to taste, then mix everything together (11). Pour the egg mixture over the cooked ...