Vegetable Frittata

Method

1. 01

   Step 1: Heat the oven

   Heat the oven to 190 °C / 375 °F (conventional) with a rack in the middle. You'll need a 24–26 cm ovenproof frying pan — cast iron or one with a metal handle.

2. 02

   Step 2: Beat the eggs

   In a bowl, beat the eggs with the milk, salt and pepper using a fork until smooth, with no streaks of white.

3. 03

   Step 3: Cook the vegetables

   Heat the oil in the pan over medium heat. Cook the onion and pepper for 4 minutes, then add the courgette and cook for 4–5 minutes more, until the vegetables are soft and lightly golden and any moisture has evaporated. Season lightly with salt.

4. 04

   Step 4: Wilt the spinach

   Add the spinach a handful at a time and stir for about a minute until wilted. Spread the vegetables evenly over the base of the pan.

5. 05

   Step 5: Add the eggs

   Turn the heat down to low, pour in the eggs and scatter over the feta. Cook without stirring for 3–4 minutes, until a 1–2 cm band around the edge has set while the centre is still liquid.

6. 06

   Step 6: Bake

   Transfer the pan to the oven for 12–15 minutes. The frittata is ready when it has puffed up and turned lightly golden, and the centre wobbles slightly like jelly but a knife inserted in the middle comes out with no runny egg.

7. 07

   Step 7: Rest and slice

   Take the pan out with an oven glove and immediately drape a tea towel over the handle so no one grabs it bare-handed. Leave for 5 minutes to settle, run a spatula around the edge and cut into 4 wedges.