Ingredients

4-6 eggs (depending how big you eggs and pan are)

1 cup of cooked vegetables, diced (roasted veg, steamed greens, etc). If none on hand then sauté tomato, pepper, mushroom, chilli and the like in olive oil until soft.

Few tablespoons of chopped herbs

Extra Virgin Olive Oil or Cold Pressed Rapeseed Oil

Few tablespoons grated cheese

Salt and Pepper

Method

Turn on a grill/broiler to medium.

Add a glug of oil to a small pan on a medium heat. Add the vegetables and cook for a minute or two to warm through. Add the herbs. In a bowl crack the eggs and mix well. Pour the mixture over the vegetables and move around so they’re evenly spread.

Allow to cook for a few minutes until the bottom is lightly browned and the top is not quite set. Add cheese, salt and pepper and put the pan under the grill for a couple of minutes until the cheese is melted and starting to brown.

Place a plate over the pan and flip it so the frittata comes away from the pan. Remove the pan, place another plate over the frittata and flip in again.

Cut into four pieces and serve with a side salad and some pickles, more on those in a future post, and a drizzle of oil or your favourite condiment.