Greek Polenta Frittata

It doesn’t get much easier than this midweek frittata! Use jarred vegetable antipasti rather than the cherry tomatoes and black olives, if you like. Goat’s cheese also works well instead of feta.

Hands-on time 20min, plus cooling. Cooking time about 30min. Serves 4

• 15g butter

• 1 large red onion, finely sliced

• 450ml vegetable stock

• 100g quick-cook/ one-minute polenta

• 6 medium eggs, lightly beaten

• 200g cherry tomatoes, halved

• 50g pitted black olives, halved

• 50g feta, crumbled Small handful mint leaves, roughly chopped

1 Preheat oven to 220°C (200°C fan) mark 7. Melt butter in a 23cm ovenproof frying pan and gently fry onion for 10min, until softened. Remove with a slotted spoon to a plate.

2 Meanwhile, heat stock in a separate medium pan until simmering. Pour in polenta, whisking with a large balloon whisk. Cook over medium heat for 1min, whisking until thickened. Remove from heat and whisk in beaten eggs, until combined. Season lightly.

3 Pour polenta mixture into the empty frying pan. Scatter over the onions, tomatoes, olives and feta. Cook in oven for 20min, until golden and set. Leave to cool for 10min in frying pan, scatter over mint and serve in slices.

PER SERVING 301cals, 15g protein, 15g fat (6g saturates), 24g carbs (6g total sugars), 3g fibre