Courgette Frittata

Serves 4.

Ingredients

4 tbsp olive oil
2 medium onions
4 courgettes, sliced
4 tbsp Saclą Tomato Pesto
5 large eggs, beaten
salt and black pepper

Method

Heat the oil in a 30cm/12 inch non-stick frying pan and add the onions and courgettes. Cook until soft and golden, stirring frequently. Beat the eggs with plenty of salt and pepper, add the Saclą Tomato Pesto and pour into the pan. Cook for 2-3 minutes until the base is set, then turn the heat down as low as possible, cover with a lid and cook very slowly for 10–15 minutes until set. Loosen with a spatula and slide onto a warmed plate and cut into wedges to serve. Delicious eaten warm or cold.