Cheese & Vegetable Frittata

Serves 3-4 

1 tbsp rape seed oil
Butter, about the size of a walnut 
85g mushrooms, sliced
1 red pepper, chopped
1 small red onion, sliced
6 eggs
100g mature cheese, grated
2 tbsp parsley, chopped
Salt and black pepper

Selection of leftover vegetables (for example):
180g cooked potatoes, cubed
95g cooked carrots 
50g broccoli florets
50g cooked peas

1. Heat the oil and butter in a pan, the AGA 24cm Cast Aluminium Sauté Pan is perfect for this, and sauté the mushrooms, pepper and onion on the AGA simmering plate until all are tender.

2. Add the potatoes, carrots, broccoli and peas and heat through.

3. Beat the eggs with half the cheese and parsley, season to taste. Pour into the pan and cook quickly for 3-4 minutes then sprinkle with the remaining cheese.

4. Transfer the pan to the oven grid shelf set on the second runners down in the roasting oven and cook for about 4-5 minutes or until the egg is set.

5. Slide onto a serving dish and cut into wedges to serve. Serve warm or cold.