Veggie frittata

1 tbsp olive oil 1 onion, finely chopped 375g courgettes, halved lengthways and thinly sliced 6 eggs 300ml milk 3 tbsp Parmesan, grated 2 tbsp fresh mint, chopped Salt and black pepper

WEDNESDAY

VEGGIE FRITTATA Serves 4

For the dipping sauce:

1 tbsp olive oil 1 onion, finely chopped 1-2 garlic cloves, crushed 1 x 400g tin of plum tomatoes, drained

To serve:

Green salad

1 Preheat the oven to 190°C/170˚C fan/gas mark 5. Heat the oil in a large, ovenproof frying pan and cook the onion for 3-4 minutes, until just softened and beginning to brown. Add the courgettes and cook for a further 3-4 minutes until softened.

3 Beat together the eggs, milk, Parmesan, mint and seasoning. Pour this mixture over the courgettes in the frying pan and tilt the pan to ensure the mixture is level. 4 Transfer the frying pan to the oven and bake the frittata for about 15 minutes until the eggs are lightly browned and set. 5 To make the dipping sauce, heat the oil in a saucepan and cook the onion for five minutes, stirring occasionally. 6 Add the garlic and the tomatoes and season well. Leave to simmer for 4-6 minutes, then purée with a hand blender until smooth. 7 Serve the frittata, cut into wedges, with a green salad and the tomato sauce.

Per Serving 328kcals, 22.5g fat (7.5g saturated), 13.6g carbs, 10.5g sugars, 19g protein, 1.7g fibre, 0.45g sodium