Categories: February

Ingredients

• 6 eggs
• 2 tbsp freshly torn basil
• 1 tbsp freshly chopped mint
• 1 tbsp freshly chopped chives
• 1 tbsp olive oil
• 1 medium red onion, sliced
• 1 medium courgette, sliced
• 300g jar roasted peppers, drained, rinsed and sliced lengthways
• 150g cherry tomatoes, halved
• 50g pitted black olives, halved
• 50g finely grated Parmesan

Directions

1. In a large jug, beat together the eggs and freshly chopped herbs with plenty of seasoning.

2. Heat the olive oil in a large frying pan (about 28cm) and fry the red onion and courgette for 2-3 minutes until it is starting to soften. Add the peppers and fry for a further 2-3 minutes. Pour over the egg mixture then scatter over the cherry tomatoes, black olives and grated Parmesan. Cook over a medium heat for 5-6 minutes until almost cooked. Then place under a hot grill for a further 2-3 minutes until set and lightly golden.

3. Cut the frittata into wedges and serve with a green salad made with spinach, watercress and sliced ripe avocado. Dress the salad with a little lemon juice and olive oil, but keep it light as the frittata is quite rich.

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