Turkey Egg Frittata with Roasted Red Peppers

Perfect for Sunday morning brunch, a thick tortilla omelette that is a special treat made with turkey eggs. If you can’t get hold of these, use organic hen’s eggs instead. 
Serves 4-6 as a light meal, 10-12 as a shared snack

rapeseed oil 1 tbsp
butter 60g
banana shallots 2, or onion 1 thinly sliced
bottled roasted peppers 2, drained and chopped
sea salt  
freshly ground black pepper
turkey eggs 7, or organic hen’s eggs 9
wild garlic 1 generous handful (see Cook’s note below), thoroughly washed and dried

1) Heat the oil and half the butter in a 25cm non-stick frying pan (see Cook’s note below) over medium heat. Add the shallots and fry for about 5 minutes until golden. Stir in the peppers and season with salt and pepper.

2) While the vegetables are cooking, beat the eggs well then stir in ¼ teaspoon of salt, and a generous grinding of pepper. If using wild garlic, slice the leaves thinly and add to the eggs. Otherwise add chopped chives or flat-leaf parsley (see Cook’s note below).

3) Add the remaining butter to the pan. When it foams, quickly pour in the egg mixture, stirring with a fork to spread out the filling. Cover and cook over medium-low heat for 5-7 minutes until the eggs are almost set. Place under a hot grill for 2-3 minutes to finish cooking the surface.

4) Slide onto a plate and cut into wedges. Serve hot, warm or at room temperature.

Cook's note
• If wild garlic is out of season, use a couple of handfuls of chives, roughly
chopped, or flat leaf parsley, leaves chopped to make 3 tbsp.
• Using the right size pan is important when making a frittata. The pan should
be deep and wide enough to hold a thick omelette but not so large that the
egg mixture spreads out without encasing the filling. A 25cm diameter pan
is just right for this recipe.

Recipe © Christine McFadden, May 2022