TURN THE GRILL ON TO HIGH
Heat the oil in a 24cm frying pan, add the and cook over a medium heat for a few minutes until the has released its aromatic oil.
Add the and and sprinkle with a little salt. Soften the , then add the red pepper and to the pan and sprinkle with dried oregano. Stir well to combine and cook over a medium heat for 10 minutes, stirring frequently.
When the vegetables have softened, pour the beaten over, shake the pan and cook for 5 – 7 minutes over a medium heat.
Put the pan under the hot grill until the frittata is puffed and golden.
Serve hot or at room temperature.
Notes from the cook
- Simple, delicious and satisfying, this frittata makes a great lunch to share with friends.
- You can read All About Eggs here.