Easy Vegetable Frittata

Ingredients (serves 2-3)

6 medium eggs

100ml milk (any unsweetened plant-based milk can be used instead of dairy if required)

40g grated mature cheddar (dairy free also works well)

1/2 large red pepper

1/2 medium courgette

1 small onion

1 tsp oregano

Handful fresh parsley for garnish

1 tbsp olive oil

Salt and pepper

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Method

1. Preheat oven to fan 180° fan.

2. Chop onion into thin slices.

3. Chop pepper and courgette into bitesize pieces.

4. Fry onion and pepper in tbsp of olive oil for 5 minutes. Add courgette and continue frying until the vegetables are nicely coloured and cooked through.

5. Mix eggs, milk, cheese, oregano together and season with salt and pepper. Pour this mixture into a greased (or lined) 1.5lb loaf tin.

6. Add vegetables evenly on top of the egg mixture (they will sink down during cooking which is why it’s best to add them after the egg mixture).

7. Cook in the oven for 20-25 minutes until there is only a slight wobble in the middle (as the frittata will continue to cook when out of the oven).

8. Leave to stand for 5 minutes before serving.