It never gets old! A quick and easy recipe using whatever is ready to pick in your patch, creating a fresh, one-pan wonder packed with homegrown goodness!

There is everything to love about a frittata as it is adaptable to whatever you have on hand, it can be served up hot or cold, for breakfast, lunch or dinner and is perfect for next-day leftovers.

This version contains chard, cherry tomatoes, spring onions and zucchini though swap in any vegetables and extra ingredients.

Ingredients:

• 6 large eggs (possibly home grown ones!)
• 1 cup chard, chopped
• 2 spring onions, finely sliced
• 1 cup zucchini, grated and squeezed of moisture
• ½ cup cherry tomatoes, halved
• ½ cup fresh parsley and chives finely chopped (or use basil, dill – whatever herbs are thriving!)
• Optional: ¼ cup grated parmesan cheese (any cheese works such as cheddar, feta, or mozzarella)
• 1 Tbsp olive oil
• Salt and Pepper to taste

Method:

1. Preheat oven to 180degC.
2. In an oven-proof frying pan, heat oil and lightly sauté the spring onion for 2 mins.
3. Add the chard and zucchini – cook until just wilted and moisture reduced.
4. In a bowl, whisk eggs with herbs, cheese, salt and pepper.
5. Pour egg mixture over the cooked veg in the pan and scatter cherry tomatoes on top.
6. Cook on the stove for 2–3 mins to set the base, then transfer to the oven for 10–12 mins until golden and set.
7. Let it cool slightly, slice, and serve with crusty sourdough.
8. Dig in and enjoy! So yummmm!