Roasted chilli frittata | Egg recipes | Jamie magazine recipes (2024)

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Roasted chilli frittata

With Parmesan, goat's cheese & parsley

  • Vegetarianv
  • Gluten-freegf

Roasted chilli frittata | Egg recipes | Jamie magazine recipes (2)

With Parmesan, goat's cheese & parsley

“This frittata is a meal in itself. Blackening the chillies calms the heat and releases their sweetness to give a really deep flavour. ”

Serves 2

Cooks In35 minutes

DifficultySuper easy

Jamie MagazineEggsDinner for twoSpanishFetaMains

Nutrition per serving
  • Calories 578 29%

  • Fat 48.3g 69%

  • Saturates 18.6g 93%

  • Sugars 2.6g 3%

  • Salt 2.7g 45%

  • Protein 32.5g 65%

  • Carbs 3g 1%

  • Fibre 0.9g -

Of an adult's reference intake

Roasted chilli frittata | Egg recipes | Jamie magazine recipes (3)

Recipe From

Jamie Magazine

By Jamie Oliver


  • 4-8 chillies , a mixture of green, red and yellow
  • 1 red or green pepper , optional
  • 1 tbsp red wine vinegar
  • olive oil
  • 6 sprigs of flat-leaf parsley
  • 1 knob of butter
  • 1 clove of garlic
  • 5 large free-range eggs
  • 1 handful of grated Parmesan
  • 100 g goat's cheese , or 100g feta
  • salad leaves , to serve

Tap For Method

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Roasted chilli frittata | Egg recipes | Jamie magazine recipes (4)

Recipe From

Jamie Magazine

By Jamie Oliver

Tap For Ingredients


  1. Preheat your oven to full whack. Prick each of your chillies and the pepper (if you're only using 4 chillies, you'll need the pepper to bulk up the filling) with a small, sharp knife, then blacken over a gas flame, in a dry griddle pan or under a grill. Once they’re nicely charred, pop them in a bowl and cover with clingfilm.
  2. After 10 minutes, remove the skin, stalks and seeds, then delicately tear lengthways into thin strips. Put these strips back in the bowl and add the red wine vinegar and a lug of olive oil. Pick the parsley leaves and finely chop the stalks. Stir the stalks into the bowl, reserving the leaves for later.
  3. Peel and finely chop the garlic. Heat a lug of olive oil and some butter in a small ovenproof frying pan, then add half of your marinated chillies and the garlic.
  4. Meanwhile, beat the eggs in a bowl with some grated Parmesan and a good pinch of sea salt and freshly ground black pepper. Put a few of your parsley leaves to one side, then finely chop the rest and add them to the eggs.
  5. Pour the eggs into the pan, then crumble in half of the goat’s cheese or feta. Move the pan a bit to spread everything around.
  6. When the egg is just starting to set, crumble over most of the remaining goat’s cheese, then pop the frittata in a hot oven for 5 minutes or until it doubles in size.
  7. Some people cook their frittatas all the way through, but I prefer mine only just done. Once it’s out of the oven, delicately drape the rest of your chilli over the top, crumble over the last few bits of goat’s cheese or feta, then drizzle over a little of the chilli marinade. Sprinkle with the reserved parsley and serve with something fresh and lovely, like a rocket, lemon and Parmesan salad.


You can make it with a mixture of chillies and a pepper, or if you're like me, try it with double the chillies. Serve it up with ham, prosciutto or bacon for a damn fine breakfast that will set you up for the day.

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Roasted chilli frittata | Egg recipes | Jamie magazine recipes (10)

Recipe From

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Roasted chilli frittata | Egg recipes | Jamie magazine recipes (2024)


How do you make a frittata not soggy? ›

One reason your frittata is soggy, is that an ingredient you used had water or other liquid that was released when cooking the frittata. One solution, is to drain all ingredients first before mixing, or to reheat the ingredients seperately, until the liquid is removed.

Why is my frittata not fluffy? ›

It is important not to cover-cook your oven frittata to achieve light, fluffy, creamy perfection. Cook the frittata until the cheese is melted and the center is set and jiggles ever so slightly – do NOT cook the frittata until the top is golden – a golden exterior means an over-baked interior.

Why is my frittata tough? ›

The very best frittatas have a texture that's light, fluffy, and springy. But leave it in the oven too long and you'll quickly find yourself with a frittata that's dry, rubbery, and crumbly. Follow this tip: Cook the frittata in the oven just until the center is no longer jiggly and the edges are golden-brown.

Why does my frittata fall apart? ›

Don't overdo it with the dairy

It can leave the dish soggy, keep it from holding its shape, and may even prevent your eggs from firming up entirely. To avoid falling into the "too much moisture" trap when prepping your next frittata, always completely drain any fresh ingredients before adding them to your pan.

When making a frittata which ingredient should be pre cooked prior to adding it to the egg mixture? ›

This also holds true for aromatics, like onions, and sturdy veggies, like raw potatoes. "They won't get much more tender once you add the beaten eggs," says Perry, "So cook them fully before combining everything." Don't be afraid of getting a little color on the vegetables: That's what makes them so delicious!

What kind of cheese is best for frittata? ›

Go for high moisture cheeses

According to Cheese Science, high moisture cheeses like mozzarella and smoked Gouda are great melting cheeses that give frittatas their desired texture. Meanwhile, a low moisture cheese like Parmesan won't melt in the oven, especially when it's surrounded by a mixture of eggs.

Why did my frittata turn GREY? ›

The longer you cook an egg, the more likely it is to form a green coating on the yolk. Submerging an egg in ice water immediately stops the cooking. The green-gray color (and the whiff of sulfur smell that often accompanies it) comes from the reaction of iron in the egg yolk and sulfur in the egg white.

How do restaurants get their eggs so fluffy? ›

Actually the secret in fine restaurants is to do what the French do - add water. The water will steam during the cooking process and add air. I didn't believe it at first, but was shocked at the results when I tried it. Just a about a tablespoon per egg is enough.

How do you fix a bland frittata? ›

At their worst, they're flat, rubbery, and bland. Instead of risking the latter scenario (and disappointing my hungry roommates), I discovered the ingredient that makes every frittata foolproof. It's yogurt, and it adds just enough richness and moisture to make the best frittata you'll ever eat.

How do I know when my frittata is done? ›

Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.

What kind of pan is best for frittata? ›

Use a cast-iron skillet.

The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.

How do you know when to flip a frittata? ›

Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

What size pan is best for frittata? ›

It's important to pull it from the oven before it's completely finished. The size of your pan is important- general rule of thumb- a 12 egg frittata should ideally be cooked in a 11-inch pan, a 6 egg frittata should be cooked in a 9-inch pan.

Why is my frittata watery in the middle? ›

If the center is still liquid, you've got to cook longer. If it's almost set, cook the frittata a few more minutes, then remove it. As long as the frittata is still in the hot pan, it will continue to cook. That's why it's important to pull the dish from the oven as soon as it reaches that "set" stage.

Why is my frittata bland? ›

Here, we'll discuss these mistakes and how to fix them. You don't season the frittata. If you don't add seasoning to your frittata, it will end up tasting bland.

How do you make eggs less soggy? ›

Here's some tips for avoiding weepy scrambled eggs:
  1. Add very little, or no, extra liquid to the eggs. ...
  2. Make sure to scramble the eggs uncovered, so their moisture can escape as steam.
  3. Salt the beaten eggs 15-30 minutes before cooking them, instead of salting them while cooking. ...
  4. Avoid overcooking the eggs.
Aug 25, 2019

How jiggly should a frittata be? ›

When you pour in your eggs, let the frittata set for a couple of minutes on the stovetop. Then keep an eye on it when it's in the oven, and take it out when it's still a touch jiggly—not quite creme brulee-level jiggly, but when the top is a still a tiny bit shaky, get that frittata out of the oven and serve it warm.

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