Herby Courgette, Red Onion & Sun Dried Tomato Frittata

This vegetable-filled frittata recipe is one of the quickest meals you can make. Have it for breakfast, or serve it for lunch or supper with a rocket & beetroot salad and olive oil & lemon dressing - a versatile easy recipe. Leave out the mozzarella for a dairy free option.

• Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 1 ½ cups thinly sliced red onion

  • 1 ½ cups chopped courgettes

  • 7 large eggs, beaten

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground pepper

  • 3 tablespoons chopped soft sun-dried tomatoes

  • ¼ cup thinly sliced fresh basil

Instructions:

1. Heat oil in a large cast-iron pan over medium-high heat. Add onion and courgettes and cook, stirring frequently, until soft around 3-4 minutes

2. Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes

3. Arrange the sun-dried tomatoes on top and place the pan under the grill until the eggs are slightly browned (around 90 secs to 2 minutes)

4. Let stand for 3 minutes

5. Top with basil or herb of choice

6. To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate.

7. Cut into 4 slices and serve - so simple and delicious!