Serves four, or two with leftovers for lunch.
large red peppers
50g fresh spinach
Handful fresh dill or fennel fronds
100g feta cheese
8 large eggs
Salt and pepper
Preheat the oven to 200ºC.
De-seed and roughly chop the peppers into 2cm square pieces. Place them in a roasting tin with a little olive oil, salt and pepper. Toss together to coat in the oil and roast for 15-20 minutes until tender and soft but not burnt or blackened.
While the peppers are cooking, shred the spinach into rough ribbons. Pick the leaves from the dill or fennel, discarding the stalks, and finely chop. In a bowl, beat the eggs well with a fork and season them with plenty of salt and pepper.
Lightly oil or butter a 30cm baking or roasting tin that is at least an inch deep. When the peppers are cooked turn them out into the tin. Scatter the spinach over the top and then pour on the eggs. Crumble over the feta and lastly the dill, giving it a gentle stir to evenly distribute everything.
Turn the oven down to 180ºC and bake for 25 minutes until the eggs have set and the whole frittata is firm and golden round the edges.
TIP: Allow to cool slightly and then serve with green salad and roast new potatoes for something a little more substantial.