Cheese and vegetable frittata

This cheesy frittata recipe by Chef Neil Forbes is a delicious way to use up eggs and vegetables – whether it's for brunch, lunch or light bites.

Serves: 1

Prep Time: 10 mins

Cooking Time: 5 mins

Ingredients:

2 eggs

Leftover potatoes, diced into 1 cm cubes

1 pepper, seeded and diced

1/2 courgette, thinly sliced

Herbs – mint, basil or parsley

Cheese, grated or crumbled

Salad leaf

1 tbsp of oil

1 knob of butter

Salt and pepper (Optional)

Method:

1. Heat 1 tablespoon of oil in a non-stick frying pan, using a moderate heat. Meanwhile, pre-heat the grill on medium.

2. Add the potatoes and peppers and fry for up to 2min, until

they begin to soften and colour.

3. Add the courgette slices and turn up the heat to high. Kee

p moving the vegetables in the pan.

Season and add the butter. Reduce the heat after a couple of minutes.

4. Whisk the eggs in a bowl and add to the veg in the pan, sti

rring with a plastic spatula.

5. Add the cheese on top and place under the pre-heated grill until the egg has set and has started to coloured.

6. Add a few chopped herbs and slide onto a plate. Add a few l

eaves of salad and a drizzle of olive oil.

Use Up:

Leftover vegetables (potatoes, peppers, courgettes), eggs

Nutrition Information: Suitable for vegetarians