Roasted Pepper & Onion Frittata with Marinated Tomatoes Recipe

roasted red pepper frittata

Whether you’re a seasoned chef or a kitchen novice, this Roasted Pepper & Onion Frittata recipe is crafted to easily achieve a lasting impression.

Baked to perfection, this frittata is as versatile as it is delicious, serving as a delightful addition to any occasion. The frittata is a great way to get your daily dose of fruit and vegetables, served with IQF Roasted Red Peppers, sliced Red Onions and exquisite IQF Cherry Tomato halves that are seasoned with a harmonious blend of Extra Virgin Olive Oil and Cider Vinegar.

This recipe was curated by The Hungry Guy.

Ingredients for Marinated Tomatoes Recipe

  • 100g IQF Cherry Tomato halves (defrosted)
  • 10g Extra Virgin Olive Oil
  • 5g Cider Vinegar
  • Salt & Pepper to Taste

Step by step instructions

  1. Toss the IQF courgette in oil, salt and garlic puree, roast in a pre-heated oven at 200C for 15-20 minutes until soft and nicely roasted
  2. Blend with all ingredients until smooth
  3. Season with salt and pepper
  4. Make the marinated tomatoes by mixing all ingredients together – taste and season with salt and pepper
  5. Serve the tomatoes on top of the dip

Ingredients for Roasted Pepper & Onion Frittata

Serves 4

Here’s how to make it

  1. Spread the vegetables across the bottom of an ovenproof pan, dish or tray
  2. Whisk the eggs with some salt and pepper
  3. Pour over the vegetables and gently agitate the veg to evenly distribute along with the egg
  4. Bake in a pre-heated oven at 170C for 20-25 minutes until the egg is set
  5. Remove from the oven and allow to cool for 5 minutes before turning out onto a board or plate
  6. Serve warm or cold

You can find more information on our cider vinegar here. Talk to the team today on 01386 761 555 or

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