2 courgettes, sliced
1 onion, sliced
10 broccoli florets, small
3 mushrooms, sliced
1/2 green pepper, sliced
4 new potatoes, small
4 eggs, free range
1 clove of garlic, finely chopped
1/2 handful of feta cheese, crumbled
salt & pepper
1/2t red chili flakes
1T coriander, fresh
2T olive oil
4 rashers of streaky bacon, chopped small (optional)
Pierce the potatoes with a fork then wrap them in paper towels.
Microwave for 4 minutes. When cooked, cut the potatoes into quarters.
Sauté onions, garlic and courgettes for 10 minutes until cooked.
Add broccoli, mushrooms, green peppers, new potatoes when the rest of the vegetables are nearly cooked.
Fry the bacon separately without oil.
Add to the vegetables when cooked.
In a bowl add eggs, salt and pepper, parsley, chili flakes, coriander, feta cheese. Whisk.
On a medium heat add the egg mixture to the vegetables.
Place a lid on the pan and wait till the egg mixture has cooked through. About 7-10 minutes.
Place a plate on the frittata and turn the pan upside down.
Serve immediately or cold.
Makes 4 large servings