• 1 courgette/zucchini, cut into 1cm rounds and halved
  • 2 peppers/capsicums, choice of colours, chopped
  • 1 onion, peeled and cut into wedges
  • 1 teaspoon olive oil
  • 1 tablespoon mixed fresh herbs, chopped, or a teaspoon dried
  • Ground black pepper
  • 5 large eggs
  • 6 cold boiled new potatoes, sliced
  • 50g feta cheese, cut into 1cm cubes

Roasted vegetable and feta cheese frittata

  1. Preheat the oven to 220°C/425°F/gas 7.
  2. Place the chopped vegetables in a roasting dish and toss with a tablespoon of olive oil, mixed herbs and black pepper. Roast in the oven for 25 minutes or until they are tender and turning brown at the edges.
  3. Break the eggs into a large bowl and whisk with a fork. Season with black pepper and stir in the roasted vegetables and sliced new potatoes.
  4. Heat a teaspoon of olive oil in a non-stick, oven-proof frying pan, approx 20cm in diameter, over a very low heat. Pour the egg and vegetable mixture into the pan and scatter with the feta cheese. Leave the frittata to cook, slowly, for 15 minutes so that the underside of the frittata is cooked but the top is still runny.
  5. Transfer the pan to a preheated hot grill and cook for another 5– 10 minutes until the frittata is cooked through, fluffy and golden on top. Cut into four wedges and serve with a light, green salad or tomato salad.