Name: End-of-the-week frittata
Total time: 1800 s
Yield: 4
Ingredients: 8 large egg; 440 gram mixed vegetables; 1 tablespoon roasted red pepper paste; 50 gram cooked ham; 8 red cherry tomato; 75 gram feta cheese; to taste salad

Step 1

Heat the oven to 200°C/180°C fan. Beat the eggs (8) with a little seasoning.

Step 2

Heat 1 tbsp olive oil in a large 27-30cm ovenproof frying pan. Before you start cooking the frittata, make sure the pan fits in the oven first. If using any raw vegetables, fry vegetables (440 g) gently for 5 minutes to soften.

Step 3

Stir in any cooked veg and meat (50 g) . Fry gently for 2 minutes. Add the paste (20 g) and fry for 2 minutes, stirring well to coat all the ingredients.

Step 4

Pour in the eggs, then cook over a low heat for 5 minutes until almost set. Add the tomatoes (8) and dot with pieces of feta (75 g) . Cook in the oven for 10-15 minutes until set and golden.

Step 5

Leave the frittata to stand in the pan for a few minutes, then slice into wedges and serve with salad (to taste) and a drizzle of extra virgin olive oil.

End-of-the-week frittata

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