members recipes

I prefer to eat my \"frittata\" (omelette) warm, but it is also good cold served with a crunchy salad and rustic bread.

Ingredients
■2 tbsp Ex Virgin Olive Oil
■Half medium onion, peeled and finely sliced
■1 courgette, thickly sliced
■4 cherry tomatoes, chopped
■5 eggs gently beaten with 2 tbsp milk
■Salt and pepper
■1 tbsp butter

Method
Heat the oil in a non-stick frying pan and add the onion and courgette, cook over a medium to high heat until softened and slightly browned (10 minutes circa).
Remove the onion and courgette from the pan and add the cherry tomatoes.
Tip the vegetables into the egg mix and season with salt and pepper.
Reheat the pan and melt the butter.
Pour the eggs and vegetable mixture into the pan, cover and cook for 10 minutes at low heat or until the eggs are set but still shiny. Ease the omelette on to a plate, and then flip over back into the hot pan. Cook for 2 more minutes.
Transfer to a plate and enjoy!
(source: ritacooksitalian blog)