Vegetable Frittata

Ingredients for 3 persons

6 eggs

½ violet aubergine

1 red pepper

1 courgette

A handful of cherry tomatoes

2 tablespoons grated pecorino cheese

1 tablespoons finely chopped parsley

a small handful, torn seasoning basil

extra virgin olive oil

butter

How to make it

Pre-heat a hot oven, 230°C

1. Wash and de-seed the vegetables and dice them into cubes. Lay them on a baking tray and drizzle them well with extra virgin olive oil, some salt and some sprigs of fresh thyme and oregano.
2. Roast them for 10 minutes until they are just brown at the edges. Remove the herbs and they are allowed to be cooled.

For the frittata

1. Beat the eggs in a bowl and add the other ingredients including any juices from the roasted vegetables.
2. Warm a tablespoon of olive oil and about 20 g butter in a large non-stick frying pan.
3. Add the egg mixture and cook over a slow heat until the frittata is almost set.
4. Put a large plate over the frying pan and use this to flip the frittata upside down and slide it back into the frying pan. Cook for a further few minutes until it is dry. Allow to cool but do not refrigerate. Serve at room temperature.