Vegetable frittata

• 8 u Egg
  Swaps (2)
• 1 u Onion (thinly sliced)
• 100 g Spinach (fresh)
• 1 u Courgette (medium, in thin half-moons)
• Salt (to taste)
• Black pepper (to taste)
• 3 tablespoons Extra Virgin Olive Oil
• 1 u Red Pepper (in thin strips)
• 6 leaves Basil (fresh) (optional)
• 40 g Parmesan (grated, or a vegetarian hard cheese)
  Swaps (1)

Instructions

1. 1

   Heat the oven to 180 °C (conventional, top and bottom heat) with a shelf in the middle.

2. 2

   Heat 2 tablespoons of oil in the pan over medium heat and soften the onion for 5 minutes. Add the pepper and, 5 minutes later, the courgette with a pinch of salt, and cook until everything is tender and there is no liquid left in the pan.

   15 min

3. 3

   Meanwhile, beat the eggs in a bowl with the Parmesan, salt, pepper and the basil torn by hand, just until the yolks and whites are combined, without making it frothy.

   2 min

4. 4

   Add the spinach to the pan and stir just until it wilts. Drizzle with the remaining tablespoon of oil, spread the vegetables out evenly and pour the eggs over the top.

   2 min

5. 5

   Lower the heat to medium-low and let it set without stirring. Every so often, lift the edge with a spatula and tilt the pan so the runny egg flows underneath. It is ready for the oven when the edges are firm and the centre still wobbles.

   6 min

6. 6

   Put the pan in the oven until the centre is set: it no longer wobbles when you shake it and a knife comes out clean. If you prefer the grill, give it just 3 to 4 minutes and watch that it does not burn. Use an oven glove: the handle will be hot.

   12 min

7. 7

   Let it rest for 5 minutes, run the spatula around the edge and slide it onto a board. Cut into wedges and serve hot, warm or cold.

   5 min