Vegetable Frittata

Serves: 4

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Total Time: 40

Prep Time: 15

Cook Time: 25

• 15 gram(s) (½oz) butter
• 1  red onion, finely sliced
• 2  green peppers, deseeded and finely sliced
• 200 gram(s) cherry tomatoes
• 8 medium eggs
• 2 tablespoon(s) fresh chopped mint
• 25 gram(s) mature cheddar, grated

Method

1. Melt the butter in a 23cm (9in) frying pan and gently fry the onion and green peppers for 10min, adding a splash of water if the pan looks a little dry. Add the cherry tomatoes and fry for 2-3min.
2. Preheat the grill to medium. In a large bowl, beat together the eggs and most of the mint. Season well. Pour the egg mixture into the frying pan and use a wooden spoon to spread the mixture evenly between the vegetables. Cook on the hob over a low heat for about 5min until the egg is set around the edges.
3. Sprinkle over the grated cheese. Grill for 5min or until the egg is cooked through and the cheese is golden and bubbling. Sprinkle with remaining mint, cut the frittata into wedges and serve hot or at room temperature with a green salad.

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