Spring Vegetable Frittata

Ingredients (Serves 4)

1 tbsp olive oil

1 cup diced courgette

½  cup chopped red pepper

⅓ cup chopped onion

1 tbsp chopped fresh thyme

Pinch salt and freshly ground black pepper

1 garlic clove, minced

½  cup chopped seeded tomato

6 large eggs 

Heat olive oil in a 10-inch non-stick frying pan over medium heat. Add courgettes, pepper, onion and thyme, small pinch of salt, black pepper and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates.

Combine eggs, another pinch of salt and pepper in a medium bowl; mix with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat to low and cook 15 minutes or until almost set in the centre.

Finish cooking frittata under a preheated grill. Turn out onto a plate and serve. Can also be eaten cold the next day. frittata