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.