Woman's Weekly Living Series

Five in 5

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.

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