Courgette and Tomato Frittata

Use your summer courgettes and ripe tomatoes in a light, fluffy frittata perfect for brunch.

Ingredients:

• 2 courgettes, sliced
• 2 tomatoes, chopped
• 4 eggs
• 50ml milk
• Salt and pepper
• Olive oil

Method:

Sauté courgettes and tomatoes in olive oil. Whisk eggs and milk, pour over vegetables, cook until set.

Cooking time: 25 minutes

Storage: Fridge 2 days; best fresh.