Veggie Frittata

Ingredients

• 6 large free-range eggs
• salt and pepper
• 1 tablespoon olive oil
• 1/2 a medium onion
• 1/2 red pepper
• 2 courgettes
• 100 g mushrooms
• 100 g mozzarella, grated
• 50 g feta, crumbled
• 5g italian parsley, chopped
• 5 g fresh coriander, chopped

Preparation

1. preheat oven to 200°c.
2. beat the eggs together, season and set aside.
3. drizzle the olive oil into a large ovenproof, non-stick frying pan and set over medium heat on the stove.
4. slice up the onion, red pepper, courgettes and mushrooms. add the sliced vegetables to the pan and fry until they begin to get a little colour.
5. add the beaten eggs and the cheese and mix slightly. turn the heat down to medium-low and cook for three to five minutes until a crust begins to form on the bottom (do not stir the mixture).
6. place the pan in the oven and bake for 10 minutes until the mixture has set.
7. remove the pan from the oven and allow the frittata to cool slightly (five minutes).
8. tip the frittata out upside down onto a board or platter, sprinkle with the chopped parsley and coriander and serve warm.