This makes one individual frittata. As I cooked this in a small baking tin with reasonably high sides, the cooking time was surprisingly long. If you have a shallower baking dish, the cooking time is likely to be shorter, possibly only 15 minutes even if you scaled up the recipe so just keep an eye on it.
Goats Cheese and Pepper Frittata - Serves 1
1 red pepper
1 tbsp milk
1 tsp cornflour (cornstarch)
30g, 1oz Extra Mature or Vintage Cheddar (extra sharp)
1 tbsp Creamy goats cheese (the type which is like cream cheese)
Grill (broil) the pepper under a hot grill until the skin is blackened in patches. Keep turning it until it's the same all over then put in a deep bowl covered with cling film (saran wrap) until cool enough to handle. When cool enough, slip off the outer blackened skin and discard, remove the stalk and seeds and slice. This can be done in advance if you prefer.
When ready to bake, preheat the oven to 180oC, 350F, Gas Mark 5. Mix the eggs with the milk and cornflour (cornstarch) whisking together, then mix in the grated cheddar and pepper strips.
Prepare a small baking dish or tin by lining with non stick baking paper and oiling slightly. Pour the egg mixture into the prepared dish then top with teaspoonfuls of the goats cheese followed by some chopped chives if using.
Bake for approx 15-25 minutes depending on the depth of your baking dish. The frittata is ready when no runny egg is visible when a knife is pushed into the centre.
Best served warm or cold rather than piping hot.
Got some creamy goats cheese left? Try tomato and goats cheese tart: