INGREDIENTS
- 6 eggs
- 1 courgette
- 2 Zespri Green kiwifruit
- ½ yellow pepper • ½ red pepper
- 1 onion • 2 ripe tomatoes
- 30 g hard mild cheese (e.g. cheddar)
- Some fresh basil leaves
- 2 tablespoons olive oil
- Salt
- Pepper
METHOD
- Peel and dice the onion. Wash and dice the courgette, peppers and tomatoes. Peel and dice the Zespri Green kiwifruit.
- Heat a little oil in an ‘ovenproof’ frying pan, add the onion and sauté for 10 minutes.
- Add the rest of the vegetables, season and cook for 10 minutes over medium heat.
- Add the Zespri kiwifruit, remove from the heat and stir carefully.
- Preheat the oven to 200° Beat the eggs with a pinch of salt and then add the grated cheese.
- Pour the egg mixture into the pan and put into the oven.
- Bake the frittata for 15 minutes or until golden and firm.
