Summer Frittata al Forno

LoVe Frittata, then you'll love this recipe. You need a pan that can go in the oven tho. 'Cos normally I do a sort of sloppy inversion, ooh err Madam, you know, fry and cook the underneath of the frittata then put a plate over the top and then turn the lot over hoping it doesn't go everywhere and sliding it back in. Ooh err, again, sorry. This is suitable for, but not only for the vegetable people.

Anyway a couple of leeks, sliced and cut into similar lengths, gently fry for a few minutes in a little oil, and a sprinkle of salt, then neatly sliced courgettes a sprinkle of salt, fry for a few minutes then add neatly sliced sugar snap peas or asparagus and a sprinkle of salt. Then a handful of fresh spinach. Neatly cube half a block of Feta, and stir the cubes in.

Add salt and pepper and a pinch of cayenne (hey, remember hearing your mother saying she wanted to spice things up whilst on the phone to her friend, well I think it was cayenne she was on about) and whisk eight eggs for thirty seconds, pour over the vegetable mixture and stir. Cook for a few minutes until the bottom seems set. Heat your oven to 180. Sprinkle the remaining Feta cubes over the top and put in the oven for about fifteen to twenty mins or until lightly browned and cooked. It's best left a few minutes and served when warm rather than hot. Tho cold is good.

I served mine with a tablespoon of pesto mixed into some mayonnaise and a nastnasturtium flower, yes after three goes I asked google I mean who can spell nasturtium correct the first time.

Enjoy