Vegetables: choose as many as you like-you will need a cup full/300ml
Cherry tomatoes (whole or halved)
Peppers-chopped
Courgette
Mushrooms
Spinach
Frozen peas or sweetcorn
Small florets of broccoli
“You will need an oven proof tin, 20cm wide, or fairy cake/muffin tins”
What to do
Preheat the oven to 180°C gas mark 4
Rub the oil into the ovenproof dish or tin.
Break the eggs into a bowl.
Add the milk or cream to the eggs. Whisk the eggs with a fork or metal whisk until it is fluffy.
Add half of the grated cheese and a little pepper. You can also add herbs if you like.
Stir the vegetables you want to use into the ovenproof dish-if you are using a muffin tin you can choose which vegetables go in each of the holes.
Pour the egg and cheese mixture onto the vegetables and sprinkle the rest of the cheese on top.
Place the tin or dish in the oven for 20 minutes so that the frittata is golden and set. Leave to cool a bit before removing from the tin with a heatproof spatula.
“Use any vegetables you like for this, you can also add cooked meats or fish.”
