Italian Frittata

Method

1. 1

   Prepare the eggs

   With the heat off, whisk the eggs, milk, Parmesan, salt and pepper in a bowl until just combined.

2. 2

   Soften the vegetables

   Set an oven-safe frying pan over medium heat and warm the olive oil for 1 minute, until it shimmers. Add the onion and courgette and cook for 6 to 8 minutes, stirring now and then, until soft and lightly golden.

3. 3

   Wilt the spinach

   Keep the pan over medium heat and add the spinach. Cook for 1 to 2 minutes, stirring, until wilted and any liquid has evaporated.

4. 4

   Add the egg mixture

   Reduce the heat to low and pour in the eggs. Scatter over the basil, then cook undisturbed for 4 to 5 minutes, until the edges are set and the centre is still slightly soft.

5. 5

   Finish under the grill

   Heat the grill to medium-high while the eggs cook. Move the pan under the grill for 2 to 4 minutes, until the top is puffed and just set with no wet egg remaining.

6. 6

   Remove the pan

   Keep the handle away from the heat and use an oven glove when removing the pan.

7. 7

   Rest and serve

   Turn off the grill and leave the frittata in the pan for 5 minutes, until firm enough to slice. Serve warm or at room temperature.

Tips

• Whisk the eggs only until combined so the frittata stays tender.
• Let the spinach liquid evaporate before adding the eggs to avoid a watery result.
• Use an oven-safe pan and keep its handle away from the grill's heat.

Swaps

• Use a finely chopped red pepper instead of the courgette.
• Swap the basil for chopped parsley or chives.
• Use another hard, finely grated cheese instead of Parmesan.

Storing

Refrigerate leftovers in a covered container for up to 3 days; serve cold or reheat gently.