Vegetable Frittata

Heat half the oil in a small pan and cook the onion on a low heat until just soft. Add the garlic and cook for 1-2 minutes and then add the remaining vegetables. Cook for about 2 minutes until the cabbage is beginning to wilt. Add the remaining oil.

Season the eggs with a little salt and a good twist of pepper and tip into the pan with the vegetables. Stir to mix and add the parsley and stir well.

Reduce the heat as far as possible and continue to cook until the sides have just set and the centre is wobbly. Remove the pan from the heat, cover with a plate and turn the two together to turn out the frittata. Slide the frittata back into the pan, cooked side uppermost.

Sprinkle the cheese over the top and cook for about 5 minutes.

Alternatively, do not flip the frittata but place the pan under a medium-hot grill for about 10 minutes until the top is golden and firm.

Remove from heat, allow to cool slightly and serve cut into wedges. Serve with a green salad or mixed salads.

If any remains and not served, it may be eaten cold as part of a lunch box with salad of choice.

About the recipe:
Often made with leftovers, the flavour and texture is best if made from freshly but lightly cooked vegetables.

As the frittata is a dish of Mediterranean origin, I believe that it is at its best when appropriate vegetables are used, for example broccoli, peppers (capsicums), aubergine, courgette and tomatoes (plum, if possible, for flavour). You may also wish to add a few leaves of spring cabbage if the cavallo nero is unavailable (the taste and colour are comparable), some sliced green beans, a few chopped olives or a few capers. Add a little basil, oregano or chopped thyme for flavour. If wanted a little more filling, add a handful of cubed, cooked potato or a few sliced, new potatoes cooked and cooled.