Vegetable Frittata

A frittata is pretty much the same thing as piperade, or any other kind of omelette for that matter. It's a quick and easy family meal or a light lunch for friends and you can eat it hot or cold.

I've given a basic recipe for four people, but you could vary the ingredients as much as you like, although you will need to use eggs. Otherwise you'd just have stir fried vegetables. This dish won't suit vegans, who will eat neither eggs nor cheese, but most vegetarians will find it acceptable.

You need:

• 5 eggs
• 1 onion, chopped
• 1 leek, finely sliced
• 2 tomatoes, skinned, deseeded and chopped
• 2 grated zucchini, squeezed dry
• 1 crushed clove of garlic
• 2 tbs grated Parmesan or Pecorino cheese
• 2 tbs olive oil
• salt and pepper to taste

Lightly beat the eggs as you might for an omelette.

Heat half the oil iIn a medium-sized skillet, saute the leeks and onion until soft. Cover the pan and cook over a low heat for about 10 minutes. Add the zucchini, garlic and tomatoes and cook for a further 10 minutes. Taste and adjust the seasoning with pepper and salt.

Transfer this mixture to a bowl and allow it to cool, then stir in the eggs and cheese.

To cook the frittata, preheat your broiler (grill).

On top of the stove, heat the remaining olive oil in your skillet and pour in the frittata mixture. Cook over a low heat until the mixture is almost set, then transfer the pan to the broiler to cook the top. Slide the finished 'cake' on to a suitable serving dish and allow it to stand for a few minutes before serving. It should be warm rather than hot.

A well-dressed salad is easily the best accompaniment.

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