Tomato & Courgette Frittata

Serves 8 people

2 tbsp olive oil
1 red onion, finely diced
2 small courgettes, sliced
1 red pepper, diced
100g cherry tomatoes, halved
6 eggs
15g parsley, roughly chopped
1 tsp wholegrain mustard
Handful of Kalamata olives, halved
50g mature cheddar cheese, grated

Method:
Preheat the oven to 180 degrees C and line a deep baking tray (roughly 25cm by 25cm) with parchment paper.

Heat up a large frying pan on a medium heat. Chuck in your onion, courgettes and pepper, season with salt and pepper and add in your olive oil. Sauté for 7 minutes.

Then add in your tomatoes and sauté for another 3 minutes. Take off the heat once done.

Place your eggs into a bowl and whisk them together. Add in your parsley and half the cheddar, then mix.

Place your frittata vegetable mixture into the baking tray, followed by sprinkling over your olives, add in your egg mixture. Make sure it covers all the vegetable mixture.

Top it off with the other half of the cheese, salt and pepper. Place in the oven for 35-40 minutes until the egg is set and the top is golden brown.