Baked vegetable frittata

Servings: 6

Preparation Time: 15 min

Cooking Time: 35 min

Ingredients

1 medium Aubergine, large, sliced

1 medium Courgette, sliced lengthways

1 small knob of butter

1 medium Onion, All Types, finely chopped

1 clove(s) Garlic, crushed

225 g Peppers, All Types, roasted, in brine, drained

6 medium Egg, Whole

4 tablespoons Milk, Skimmed

2 teaspoons Oregano, Dried

¼ teaspoons Salt, or to taste

¼ teaspoons Pepper, Black (Whole, Cracked or Ground)

Instructions

1. Preheat the grill. Arrange the slices of aubergine and courgette on the grill rack. Coat with a little

oil. Grill each side for about 3 minutes. Alternatively cook them in a char-grill pan.

2. Meanwhile, butter the non-stick frying pan and add the onion and garlic. Cook for 3-4 minutes,

stirring often. Remove from the heat. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.

3. oil a 23cm (9 inch) round baking dish with cooking oil. Add a layer of half the aubergines, half the

peppers, then all the courgette, sprinkling each layer with some of the onion and garlic mixture.

Repeat with remaining peppers and aubergine.

4. Beat the eggs, milk and herbs together. Season with salt and pepper. Pour over the vegetables.

Bake in the oven for 25 minutes, until set and golden brown. Serve warm or cold, sliced into wedges.

5. Meanwhile, grease frying pan with oil and add the onion and garlic. Cook for 3-4 minutes, stirring

often. Remove from the heat. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.