Vegetable Frittata Recipe

Ingredients

Serve 4

• 6 eggs

• 12 oz/350 g frozen diced vegetables, thawed

• 4 tbsp freshly grated Pecorino Romano cheese

• 1 tbsp finely chopped parsley

• salt and freshly ground black pepper to taste

• 4 tbsp extra-virgin olive oil

• 4 tomatoes

• 1 clove garlic, finely chopped

Method:

1. Break the eggs into a bowl and beat until frothy. Stir in the Pecorino and parsley. Season with salt and pepper.

2. Heat 2 teaspoons of the oil in a frying pan and sauté the diced vegetable for 8-10 minutes, or until tender.

3. Pour in the egg mixture and cook for 4-5 minutes, or until set on top.

4. Turn the frittata carefully and cook for 4 minutes 1 more. It should be firm and lightly browned on both sides.

5. Peel and chop the tomatoes very finely. Place them in a bowl with the garlic and the remaining oil. Season with salt.

6. Transfer the frittata to a serving plate and cut into wedges. Serve with the tomatoes.