Takes approximately 10 minutes plus 15 minutes cooking time

Ingredients:

One large courgette

One red pepper

One yellow pepper

Six large fresh free range eggs

Pinch of oregano

Salt & pepper

Method:

1. Chop the courgette into thin rounds, and the peppers into thin slices.

2. Gently fry both together in a little vegetable oil with a pinch of oregano until they soften. Make sure you use a pan with a metal (not a plastic) handle.

3. Beat your eggs with a splash of milk and season them now.

4. Add the eggs to the pan and cook gently until the underside of the frittata starts to colour.

5. Pop the pan into the oven to cook through, this usually only takes around five minutes.

6. Remove the pan from the oven carefully with oven gloves and be sure to place the handle to the back of your worktop and do NOT touch it.

7. You should be able to slide the frittata out onto a chopping board and cut into lovely wedges.

“Serve with warm crusty bread or with patatas bravas. Chop over some fresh parsley and chives if you can pick these herbs straight from your garden too.”