Ingredients

1 -2 tbsp rapeseed oil⁠
1 small yellow onion⁠, diced
1 red pepper
1 small courgette, diced ⁠
300g cooked new potatoes, diced⁠
Handful of basil leaves, chopped⁠
1.5 tsp paprika⁠
1 tsp chilli flakes⁠
1 tsp salt⁠
1 tsp pepper⁠
6 eggs ⁠
1 ½ tbsp full-fat milk⁠

Method

• 1.Put a medium to large frying pan over mid-heat. Add the oil and wait until shimmering. Put in the chopped onion and soften for 5 minutes.⁠ ⁠
• 2.Add in the red pepper and courgette, leave for 3-4 minutes. Next add in the cooked potatoes, paprika, salt, pepper and chilli flakes (you may need a little more oil if the potatoes stick to your pan) for 2 minutes.
• 3.Whisk the eggs and milk together, pour into the pan. Quickly stir it into the vegetables and ensure they are evenly distributed. Leave for 5-6 minutes at medium to low heat. Turn on the grill to full heat. ⁠⁠
• 4.Take the pan off the heat and put it into the grill. Leave for 5-6 minutes. Check to see if the top has cooked, and when pushed, the frittata is solid but a little bouncy. ⁠⁠

Note

Frittatas will save for 2-3 days in the fridge and can be re-heated in the oven or microwave – they are perfect to take into work.⁠ ⁠

Happy Cooking!