Zucchini and Vegetable Frittata

Serves: 3-4

Notes:

A rich baked frittata — virtually a quiche — brings four different vegetables to the table. Serve warm from the oven with roasted mushrooms or, if somebody needs a meat fix, pan-fried chorizo.

Ingredients:

Step-by-step:

1. Cook zucchini and peas in a pan of salted simmering water for 2 minutes only, then drain. cool under cold running water and drain again.
2. Heat oven to 190c.
3. Beat eggs with milk, cheese, salt and pepper.
4. Heat 1 tbsp butter in a large frying pan that can go in the oven.
5. Add the egg mixture and cook for 1minute, then add the sweet potato, zucchini and peas, jiggling the pan so they settle into the egg.
6. Cook over moderate heat for 5minutes, drawing back the edges to tip the runny egg into the pan to help it cook.
7. Transfer the pan to the oven and bake for 15 minutes or longer, until just set.
8. Trim the mushrooms and cut each into three thick slices.
9. Heat the remaining butter and oil in a pan and cook the mushrooms until browned, about 10 minutes.
10. Toss with parsley, sea salt and pepper and serve with big wedges of frittata.