The fridge was looking pretty bare this morning, but we did have some onions and courgettes left over, and a few tomatoes. We’ve always got plenty of eggs so I decided to throw together a frittata, and John, who’s the most amazing chef showed me how to throw it all together within minutes. It couldn’t have been easier, and the whole thing was wolfed down in huge helpings. Here’s the recipe!


Serves 4

  • 1 onion
  • 1 piccolo courgette
  • 1 golden Delight courgette
  • one yellow pepper
  • two red tomatoes
  • handful cherry tomatoes
  • rocket
  • 8 eggs
  • splash Brown rice milk
  • cheedar cheese


  • Heat up a griddle pan on high heat
  • Slice the courgettes
  • Place into the pan giving each side 2-3 mins then take off ready for later
  • Put two tablespoon of rapeseed oil in a wide frying pan
  • Dice one small onion and fry on a medium heat, for 4-5 mins
  • Thickly dice one pepper and tomatoes – and add to the pan for 5-6 minutes
  • Meanwhile whisk 8 eggs and a splash of brown rice milk (any milk)
  • Put on the grill at a high heat
  • Now layer the courgettes over the  pepper mixture in the pan
  • Turn up the heat under the frying pan and pour in the egg mixture
  • Place a handful of rocket on top and grate over the cheese
  • Once the frittata seams firm around the edge
  • Place under the grill till the cheese has melted and the mixture seems firm
  • (Beware the pan Handle will be hot)
  • Flip out on to a board