Potato and Courgette Frittata

Method

Preheat oven to 180 degrees.

Melt the low fat spread in an oven-proof skillet over medium-high heat.

Slice the potato up into small 1cm cubes.

Add the potatoes and cook until tender and slightly browned on all sides, about 8-10 minutes.

Slice the red onion and cut the courgette into half-moons, and dice the red bell pepper.

Add the remaining veggies and cook until they just start to brown and the courgette just starts to get soft, about 4-5 minutes.

Beat the eggs in a large bowl and mix a little of the parmesan cheese. Space the vegetables around the pan and pour the eggs on top.

Crack some black pepper on top of the eggs and turn the heat down to medium. Cook until the eggs are almost set, still slightly loose on top.

Sprinkle the remaining parmesan over the top of the frittata.

Then place the pan inside the oven and let cook for 3-5 minutes until it gets bubbly and browned on top.

Remove, let cool for a few minutes, and serve.