Courgette, tomato and ricotta frittata

SERVES 4–6

150g Datterini (baby plum) tomatoes, halved

4tbsp olive oil

1 garlic clove, sliced

500g courgettes, halved lengthways and sliced into half moons

8 eggs

75ml whole milk

4 basil leaves, torn

75g Italian hard cheese,

finely grated

150g ricotta crisp green salad, to serve

In a bowl, combine the tomato halves with 1tbsp of the olive oil and season with salt and freshly ground black pepper. Lay the tomatoes in a roasting tin lined with baking paper and cook under a medium grill for 5 minutes until soft, then set aside.

Heat another 2tbsp olive oil in a saucepan with a tight-fitting lid, then add the garlic and courgettes and season well with salt. Cook, covered, on a medium heat

for 15 minutes until the courgettes have softened and released their water. Remove the lid and cook for a further 5 minutes to reduce the liquid, then set aside. Reheat the grill to medium.

In a large bowl, beat together the eggs and milk. Add the torn basil, cooked courgettes, half the grated cheese and all the ricotta and mix well, seasoning with salt and pepper.

Heat a large non-stick, ovensafe frying pan on a medium heat. Swirl the pan with the remaining olive oil to coat. Add the egg mixture and cook for 2 minutes, then give the pan a shake. When the edge of the frittata starts to set, dot over the tomatoes and sprinkle over the remaining cheese. Place the frying pan under the grill and cook for a further 5 minutes, until the eggs are set. Slide the frittata out on to a large board or plate and serve either hot or cold with the green salad.