Spring vegetable frittata

serves 2

preparation time: 5 minutes

cooking time: 15 minutes

ingredients

125g (4 1⁄2oz) The Co-operative baby potatoes
4 eggs
1 courgette
1 tomato
40g (1 1⁄2oz) goats' cheese
5ml (1tsp) The Co-operative olive oil

method

Boil the potatoes for 10–15 minutes until tender. Drain and cube. Break the eggs into a bowl and beat. Halve the courgette lengthways and finely slice. Dice the tomato. Cube the cheese. Add everything to the eggs and stir together.

Heat the oil in a frying pan. Add the egg mixture and stir a few times. Allow to set. Place under a hot grill for a few minutes, allowing the top to cook until lightly golden.