Fry up this filling frittata for an easy evening meal featuring plenty of veggies.
Whip up this fabulous frittata for a midweek meal that's really filling, and is great for using up any leftover vegetables.
For a veggie version, leave out the chicken; once the frittata is cooked, sprinkle the top with grated cheese and flash under the grill to melt.
Heat the oil in a non-stick frying pan (about 22cm/8in diameter) and fry the leek and squash, stirring, for 2-3 minutes. Reduce the heat, cover with a lid and cook gently for 15 minutes.
Add the courgette, salt and pepper, thyme and chicken and cook, stirring, for 5 minutes until heated through.
Pour over the eggs and cook gently for about 15 minutes until the mixture is set and cooked through.
To cook the last bit of egg on top, cover the pan with a lid for a minute or two. Alternatively, place under a preheated grill for 1-2 minutes.
Turn out onto a board and cut into wedges. Serve warm or leave to cool. Serve with salad, bread and pickles.
Recipe and image courtesy of the Four Seasons cookbook by Dairy Diary (£10.99), dairydiary.co.uk