Grand Veggie Fritatta

FryLight

1 Courgette, sliced in four down the centre

1 Pepper (Red or Yellow)

1 Tomato

Few tablespoons of tinned/fresh/frozen sweetcorn

Handful of Mushroom

56g cheese (HEa for two days)

3 medium eggs

2-3 Garlic cloves (minced)

Pinch Salt

Large pinch Paprika

Method

Using a fork, whisk the eggs with the salt and leave to the side

Add the sliced mushrooms, stir and cook for a minute then add the minced garlic. Once the garlic is added stir well for a minute then immediately turn down the heat so that the garlic does not burn

Add the courgettes and cook for a few minutes on low stirring all the time

When you pour in the egg mixture to the pan do not stir! Make sure the egg spreads across the whole pan by tilting the pan a little. Do not stir!

Leave the fritatta to cook on a medium/low heat for a few minutes then turn down the heat

Once the eggs start to set use a small spatula to gently release the edges of the fritatta, do not try to lift the middle

When the fritatta is almost "cooked" it is ready to go under the grill

The bottom of the frittata should be set and cooked and there should be some raw runny eggs roughly covering the top in a thin layer

Turn the heat off and place the pan onto a cold cooking ring. Grate the cheese over the top of the frittata.

The most important part here is to add a good generous pinch of paprika and sprinkle it on top, the paprika makes this dish very tasty.

Take the whole pan and place it under a grill for a few minutes being sure to keep checking on it so that it doesnt burn. The grill will finish cooking the eggs and melt the cheese

Serve and enjoy!