Roasted chilli frittata

Blackening the chillies calms the heat and releases their sweetness to
give a really deep flavour 
Ingredients

4–8 chillies, a mixture of green, red and yellow

1 red or green pepper , optional

1 tbsp red wine vinegar

olive oil

6 sprigs flat-leaf parsley, leaves picked, stalks finely chopped

1 knob of butter

5 large free-range eggs

1 handful of grated Parmesan

1 clove of garlic, finely chopped

100 g goat's cheese, or 100g feta

salad leaves, to serve

http://www.jamieoliver.com/recipes/eggs-recipes/roasted-chilli-frittata/#Hee48w8C1q1Qrp8q.97