Roast Capsicum & Pecorino Frittata

This recipe is a really simple light meal. I love frittatas as often you can source your ingredients from you own backyard, if you have chickens and a vegie patch of course!

Ingredients
Doz Free range, organic eggs
Roughly 1 cup shaved, aged sheeps pecorino cheese
1 large capsicum, thinly sliced
1 large handful of cherry tomatoes
1 handful fresh basil, chopped
Sea salt & cracked black pepper
Olive oil

Method

Preheat oven to 180˚C and line baking tray with non-stick baking paper. Fry capsicum in olive oil on medium to high until browned and softened. Alternatively you can char-grill whole capsicums and then slice thinly after it has cooled a little. Whisk eggs in a large bowl, season with salt and pepper. Pour mixture into lined baking tray. Sprinkle cooled capsicum and cherry tomatoes evenly over the mix, then shake the tray to settle. Repeat process with basil and Pecorino cheese. Bake in the oven for approximately 20-30 minutes. Remove from oven and wait 5 minutes til slightly cooled. Slide frittata with baking paper out of tray and onto a cutting board. Slide baking paper out from under frittata. Slice frittata into bite sized squares and arrange on a large platter. Garnish with basil. Enjoy!