This is what I did...
1 large courgette, quartered and sliced (2 med or 3 sml)
2 small onions, chopped
3 small beetroots, chopped
1 small aubergine, quartered and sliced
6 cherry tomatoes, chopped
4 slices of prosciutto
50g mature cheddar cheese, grated
1 tbsp olive oil
1 - Heat the olive oil in a saute, oven proof pan.
2 - Gently fry the onions, beetroot and courgette over a medium heat for 5 minutes, stirring regularly.
3 - Add the aubergine and fry for a further 5 minutes.
4 - Mix in the chopped tomatoes and chopped fresh parsley, I used 2 teaspoons but you can add as much or as little according to taste.
5 - Beat the eggs and pour over the vegetables and give it a quick stir to ensure the eggs are evenly distributed.
6 - Leave over a medium heat and cook for 10 minutes.
7 - Lay the strips of prosciutto over the top and sprinkle with the grated cheese.
8 - Place the pan under a high grill and cook for about 5 minutes or until the cheese has melted and the egg has set.
This is a great and versatile dish in which you can use most vegetables that need using up. Thus saving food waste! I served the frittata with potatoes but you could also have with salad, chips or as it is for a light lunch.
I am sharing my Gardeners Frittata with Honest Mum's Tasty Tuesdays