Courgette & Tomato Frittata with Baby Potatoes
Use allergy free if required*
1 tsp olive oil
2 whole egg
15 ml low fat milk
4 baby potatoes
1 pinch black pepper
1. Preheat the grill.
2. Grate the courgette and chop tomatoes
3. Heat the olive oil in a non-stick frying pan. Add the courgette and tomatoes and cook on the hob for 3-4 minutes, stirring often, until soft. Spread out over the base of the frying pan.
4. Beat the eggs and milk together and pour into the frying pan. Cook over medium-low heat for 4-5 minutes to set the base, then transfer to the grill to set the surface for about 2-3 minutes. Remove from the heat and let the frittata cool for 3-4 minutes.
Take care not to cook over high heat, or else the base could brown too much before the middle of the frittata is cooked