Picnic perfect recipes: Red pepper and courgette frittataA quick and easy summer


A quick and easy summer frittata enlivened with smoked paprika, served with rocket and shavings of manchego cheese

Red pepper and courgette frittata
Red pepper and courgette frittata. 

Serves 4
50g Country Life butter
1 red pepper, deseeded and sliced
1 courgette, cut into thin strips
1 clove of garlic
Smoked paprika
1 red onion, sliced into semi circles
6 eggs
Sherry vinegar
250g small new potatoes, cut into chunks and cooked
100g manchego cheese
25g rocket leaves

Saute the garlic and red onion in the butter until soft in an oven-safe pan. Add the courgette and red pepper and continue to cook for 2-3 mins. Add a splash of sherry vinegar to deglaze the pan. Throw in the cooked new potato chunks season with salt, pepper and smoked paprika.

Beat the eggs and season lightly. Pour into the pan and cook for 3-4 mins before transferring to a hot oven until the eggs are set.

Allow to cool, turn out. Scatter over a few rocket leaves and shave over some manchego cheese. Serve.

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