Rainbow Frittata

Stage one

1. Preheat the oven to 190°C/375°F/gas mark 5.
2. Boil the potatoes in a small saucepan for 10 minutes, then drain thoroughly.
3. While the potatoes are boiling, prepare the onion, pepper, tomato and cheese.

Stage two

1. Heat the olive oil in a large frying pan, then fry the onion and mixed herbs for 5 minutes until the onion starts to become clear.
2. Add the orange pepper and cook for 2 minutes more.
3. Add the garlic and potatoes and cook for a further 5 minutes.
4. Remove from heat and mix in the tomato and feta cheese.

Stage three

1. In the small mixing bowl lightly beat the eggs, adding pepper to taste.
2. Lightly oil the flan dish then pop it into the oven for a few minutes to heat.
3. Carefully remove the dish from the oven, pour in the vegetable and cheese mixture and spread it evenly around the dish.
4. Pour the beaten eggs over the vegetable mixture then press the vegetable mixture down with a fork or spoon so it is mostly covered with egg.
5. Bake for 25–30 minutes until set and golden.
6. Allow to cool for a few minutes, slice into wedges and serve.

Note:

To prevent shards of shell from breaking off, crack eggs on a flat surface then pull them apart, rather than cracking them on the side of a bowl!

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