Greek salad frittata

SERVES 4-6

12 eggs, separated

2tbsp olive oil

1 red onion, chopped

1 green pepper, diced

1 red pepper, diced

1 garlic clove, finely chopped

300ml whipping cream

250g cherry tomatoes, halved

80g pitted Kalamata olives, halved

100g feta cheese

2tbsp fresh oregano, chopped

Small handful of flat-leaf parsley, roughly chopped

1tsp red wine vinegar

1tbsp extra virgin olive oil

1 Preheat oven to 200°C/180°C fan/gas 6. Whisk the egg whites in a spotlessly clean bowl until soft peaks form, then set aside.

2 Heat a large, deep-sided (preferably non-stick) ovenproof frying pan over a medium-high heat. Add the olive oil and red onion, cook for 2min, until the onion starts to soften. Add the peppers and garlic and cook for a further 4min, until the peppers soften and the garlic smells strongly.

3 While the peppers are cooking, give the egg whites another short whisk to bring them back together. Add the egg yolks, cream and salt and pepper to the bowl and whisk.

4 Lower oven temperature to 180°C/160°C fan/gas 4 and turn on the grill to medium heat – or, if you can’t use the grill function at the same time as the oven, simply preheat the grill to medium-high.

5 Add half the tomatoes and all the olives, feta and oregano to the pan, while still over a medium-high heat. Stir well then pour in the eggs.

6 Gently stir the eggs until they are just beginning to set. Remove the pan from the heat and place on a high shelf in the oven. Cook for 5min. Meanwhile, put the remaining cherry tomatoes in a small bowl. Add the parsley, vinegar and oil. Season with salt and pepper and stir well.

7 Remove the frittata from the oven and allow it to sit for 2min. Transfer from the pan to a serving dish and top with extra tomatoes to serve.