VEG-FILLED FRITTATA
Keep the summer vibes rolling with a little help from your freezer.
This med-inspired favourite is perfect for breakfast, lunch or dinner.
SERVES 4
✣ 200g waxy potatoes, cut into 5cm chunks
✣200g frozen Mediterranean-style veg (courgette, peppers, red onion etc)
✣ 5 eggs, lightly beaten
✣ 100ml semi-skimmed milk
✣ 50g parmesan or pecorino cheese
Heat the oven to 200C Fan/Gas7. Toss the potatoes with 2tsp olive oil and some seasoning in an oven-safe skillet. Roast for 20 mins. Add the frozen veg and roast for another 20 mins.