Yesterday I made an absolutely delicious omelette with smoked salmon, cream cheese and avocado, fully intending to photograph it and make it blog worthy. But it looked good, it smelt good and it was getting cold, so that idea (like most good intentions) went out the window. Tonight, however, I had my trusty camera at hand as I whipped up a gorgeous, indulgent, summery supper for one. I guess it's called a crustless quiche, being that it's not really a frittata and not really an omelette. I prefer to call it an eggy delight.
1 red sweet pepper
1 red onion, finely sliced
A dash of cream
Soft goats cheese
A few basil leaves
- Roast the red pepper until the skin is blistered and black. This can be done by putting the pepper on a baking tray under the grill or, if you have a gas cooker, you can put it straight onto the flame on your hob, turning every now and then until it's burnt all over. Put the blistered pepper straight into a plastic bag and tie the top to keep the steam in. After about 10 minutes the skin should just peel right off the pepper. Discard the skin, stalk and seeds and tear the pepper into chunks. Put the oven on to heat up to 200'C.
- In the meantime, finely slice a red onion and cook in a little olive oil or butter until soft, sweet and glistening. The key is to cook them on a low heat, very slowly, so that the onions release their sugars and caramelise naturally. Season as you go.
- Beat the eggs with a dash of cream, adding salt and pepper to taste.
- Find a suitable vessel for your eggy creation and artfully arrange the red pepper chunks, caramelised onions and wedges of goats cheese. Tear up a few basil leaves and tuck in and around the other ingredients. Pour over the egg mixture.
- Bake in the oven for around 10 minutes until just set, then eat it straight out of the dish with a few more basil leaves scattered on top (to make it look pretty of course).