Vegetable Frittata

Ingredients:
6 Free Range Eggs whisked
1/2 Courgette Sliced
1 leek sliced
4 Cherry Tomatoes halved
6 Button mushrooms scliced
4 Broccoli florets, quartered
1 tablespoon of Rapeseed Oil

2 people

To: Cook
Heat the Rapeseed Oil in a deep dish pan. Add leeks and sweat for 2 minutes until soft, then add Sliced Courgette, mushrooms and brocolli floretts, stir fry on a medium to high heat for a further 2 minutes, then add tomatoes on top and pour in whisked eggs. Cook on a medium heat for about one minute making sure to slightly agitate the bottom so that the egg starts to cook halfway through. Then put under a grill oven at 200c and cook until egg is cooked through and its just starting to puff up. Turn out onto a plate and scatter grated parmesan.