Courgette & tomato fritatta

Ingredients

2 tbsp oil

1 onion, finely sliced

1-2 courgettes, finely sliced

6 tomatoes, roughly chopped

6 eggs

100ml milk

salt

pepper

Directions

1. Heat the oil in a large frying pan/skillet.
2. Gently fry the onion until soft, then add the courgette. After a minute or two add the tomatoes. Cook and stir occasionally for a further few minutes.
3. Turn your oven on to gas 6 to heat.
4. In a bowl, whisk together the eggs, milk and seasoning.
5. Once the veg in the frying pan is soft but not brown, add in the egg mixture.
6. Cook, stirring occasionally, until the egg begins to cook. Once the egg is about 50% cooked, transfer the frying pan to the oven.
7. Bake until golden brown. This takes about 20 minutes in my oven, and I have to turn the pan around so the fritatta cooks evenly.
8. The fritatta is lovely warm, but makes an excellent packed lunch the next day if there are leftovers. It can be re-heated in a microwave.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)