This quick vegetable frittata is brilliant way to brighten up your life. Superbly satisfying.
- 2 medium, waxy potatoes, unpeeled
- 100g sun-blush tomatoes in oil
- 1 Spanish onion, sliced
- 1 large courgette, sliced
- 150g Fontina cheese, diced
- 6 medium eggs
- Handful flatleaf parsley, chopped
- 1. Boil the potatoes for 12-15 minutes, until just cooked. Drain, cool under cold running water, then peel and roughly slice.
- 2. Take 2 tablespoons of oil from the tomatoes and heat in a 23cm non-stick frying pan. Add the onion and courgette and cook over a medium heat, stirring, for 5 minutes. Layer the potato slices, cheese and tomatoes over the top and season well.
- 3. In a jug, beat the eggs with most of the parsley. Season, then pour evenly into the pan – you don’t want it more than three-quarters full, as the egg will rise. Cover (a plate will do) and cook on a low heat for 15 minutes or until the egg is just set. Tilt the pan during cooking, to tip the runny egg to the edge. Top with the remaining parsley, cut into 4, and serve with salad and crusty bread.
Per serving: 360kcals, 23g fat (10.5g saturated), 23g protein, 17g carbs, 6.8g sugar, 1.3g salt
Fontina is a creamy Italian cheese with a strong aroma that’s perfect for melting. If you can’t find it or want to make this wholly vegetarian, use Gruyère.
A fresh, slightly nutty dry white would be perfect – Verdicchio, Soave or Lugana.