Ingredients

• 4 red capsicums
• 2 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 5 eggs
• Pinch of sea salt
• 4 fresh mint sprigs, leaves chopped
• 50g (1/2 cup) grated parmesan

Method

• Step 1 Preheat grill on high. Cook the capsicums, skin side up, under grill for 8-10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover and set aside to cool (this helps lift the skin). Remove the skin, stalks and seeds. Finely slice the flesh.
• Step 2 Splash some of the olive oil into a wide ovenproof frying pan and fry the garlic for 2 minutes over medium heat. Add the sliced capsicum and fry for a further 2 minutes. Scoop the mixture out of the pan and set it aside in a bowl, leaving the pan coated with oil.
• Step 3 Preheat oven to 180C/160C fan forced, or a grill to medium-high. Break the eggs into a bowl. Add the salt, mint and parmesan and whisk until everything is amalgamated. Stir in the capsicum and garlic mixture, until combined.
• Step 4 Splash a little more oil into the frying pan in which the capsicum strips were cooked, then place over medium heat for 2 minutes. Pour in the egg mixture, shaking the pan to spread it evenly (or use a spatula). Cover and cook for 5 minutes or until the bottom is set.
• Step 5 Place the pan in the preheated oven for 15 minutes, or under a hot grill for about 5 minutes to set the top half.
• Step 6 Slide the frittata onto a plate, then let it rest for at least 5 minutes. Slice the frittata into wedges and serve.