Serve this fresh and gorgeously light frittata with a handful of salad leaves and ripe tomatoes
- 2tbsp olive oil
- 200g pack baby courgettes, cut into 1cm pieces
- 1 bunch salad onions, trimmed and sliced
- 6 large free range eggs
- 50g Parmesan, grated
- 1/2tsp dried oregano
Heat the oil in a nonstick frying pan, then add the courgettes and salad onions and cook over a medium heat for about 5 minutes, stirring occasionally.
Beat the eggs, Parmesan and dried oregano together with a fork until well blended.
Preheat grill. Season the egg mixture and add to the frying pan. Stir to evenly distribute the veg, reduce heat and cook without stirring until egg is almost set.
Put the frying pan under the hot grill to cook the top of the frittata until firm, then slide it onto a plate and cut into four wedges. Serve immediately.