On the menu - Rainbow Frittata

Preparation time: 10 mins

Cooking time: 45 mins

Serves 4-6

Ingredients

• 200g new potatoes, cubed

• 1-2tbsp olive oil, plus a bit extra for oiling the flan dish

• 75g red onion, finely sliced

• 1tsp dried mixed herbs

• 1 orange pepper, diced

• 1 clove of garlic, finely chopped

• 1 medium tomato, chopped

• 100g feta cheese, crumbled

• 5 free-range eggs

• Pepper to taste

Stage one

• Preheat the oven to 190 degsC/375 degsF/gas mark 5.

• Boil the potatoes in a small saucepan for ten minutes, then drain thoroughly.

• Meanwhile, prepare the onion, garlic, pepper, tomato and cheese.

Stage two

• Heat the olive oil in a large frying pan, then fry the onion and mixed herbs for five minutes, until the onion starts to become clear.

• Add the orange pepper and cook for two more minutes.

• Add the garlic and potatoes and cook for a further five minutes.

• Remove from heat and mix in the tomato and feta cheese.

Stage three

• Lightly beat the eggs in a small mixing bowl, adding pepper to taste.

• Oil the flan dish then pop it in the oven for a few minutes to heat.

• Carefully remove the dish from the oven, pour in the vegetable and cheese mixture, and spread it evenly around the dish.

• 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.

• Bake for 25-30 minutes until set and golden.

• Allow to cool for a few minutes, slice into wedges and serve.

(c) The Vegetarian Society 2009. Recipe taken from Veggie Kids' Kitchen, available for free at www.vegsoc.org.