Mediterranean Roasted Pepper Frittata | Creamy Oven Bake

Preheat the oven to 180 °C (fan-assisted). Wash the kapia peppers, cut them in half, remove the seeds and stems, then slice into thin strips or rings. Crush the garlic cloves and slice the olives into rings.

Heat 1 tablespoon of extra virgin olive oil in a frying pan. Add the sliced kapia peppers and garlic, then sauté over medium heat for 5-7 minutes until the peppers soften and develop a pleasantly sweet aroma. Remove from heat and let cool until lukewarm.

In a large bowl, whisk together the 6 eggs with the 100 ml whipping cream. Season with fine salt and ground black pepper, then stir in half of the finely grated Parmesan cheese. Be careful with salting, as both the feta and the olives are salty!