Courgette & Mixed Pepper Frittata

Makes enough for 4-5
1 Courgette
1 Yellow pepper
1 Orange pepper
1 Red onion
10 Cherry tomatoes
10 Eggs
25ml Milk
100g Feta Cheese
1x 11 inch (28 cm) non-stick frying pan with a metal handle
Begin by preparing all the vegetables. Chop the courgette into quarters length ways then cut into 5mm slices. Chop the pepper into 5mm batons & then into 3 pieces. Finely chop the red onion & half the tomatoes. Heat a good glug of olive oil in a large non stick frying pan, add the onions & cook for 1 min. Now add the peppers & courgettes, cook stirring frequently for a further 5 mins until the veg has just begun to soften. Beat the eggs & milk, crumble in half the feta, season with salt & pepper to taste.

Add the cherry tomatoes to the pan, mix thoroughly with sautéed vegetables before spreading evenly over the bottom of the pan. Place over a moderate heat & pour in the egg mixture, shake the pan gently to help liquid flow evenly throughout the pan. Crumble the remaining feta over the top.

Cook for 15 mins or until the edges begin to set, then place the pan under the grill to cook the top. On a medium heat this should take around 10-15 mins but don’t forget to rotate the pan for an even colour. Serve straight from the pan or turned out on to a plate. Store in the fridge for 2-3 days, it tastes great hot or cold & only improves with time.