Green vegetable frittata

1. Heat olive oil in a large, non-stick frying pan; add onion and cook gently for about 8 minutes or until softened, stirring occasionally. Meanwhile, cook broccoli and peas in a pan of boiling water for 4 minutes. Drain well; set aside.
2. Add potatoes to onion in pan; cook for 5 minutes, stirring occasionally. Add broccoli, peas, shredded spinach, herbs and black pepper to frying pan; stir gently to mix.
3. Break eggs into a bowl or jug; lightly beat together. Pour beaten eggs evenly over vegetables in frying pan.
4. Cook over a medium heat for about 7 minutes or until eggs begin to set and frittata is golden underneath. Meanwhile, preheat grill to high. Sprinkle cheese evenly over top of frittata. Place pan under grill; grill until cheese is melted and top is set.
5. Remove from heat; cut frittata into wedges and serve.

Cook's tips

• Defrost spinach; gently squeeze out excess water, pat dry on kitchen paper, then shred spinach. Use as directed.
• Cool any leftovers and refrigerate overnight. Enjoy the next day either served cold or reheated until piping hot throughout.
• Serve with a mixed tomato, red pepper and spring onion salad, if you like.