Feta Cheese Summer Frittata

This is my first attempt at making a frittata, and it turned out really well. I used feta cheese in this, but any cheese you fancy will do; goats cheese would also work well, I think.

For best results, you want to use a dish which can be used on the hob as well as in the oven (such as a cast iron ceramic dish), and I've written the instructions with this in mind. Don't panic if you don't though, as I actually didn't have one to hand when I cooked this, so I fried everything in a pan and transferred it to an oven dish. It turned out fine, but the bottom of the frittata was not as well set as I would have liked.

Serves 4 - 6 (This makes quite a lot of frittata but it can be eaten cold.)

Ingredients:

8 eggs
1 amall red onion
Bunch spring (green) onions
3 garlic cloves
1 red pepper
1 courgettes
100g spinach
100g cherry tomatoes
100g feta cheese
Basil - fresh or dried
Salt and pepper to taste

Instructions:

1. Chop red onion, spring onions, and garlic. Fry in oil on medium heat until softened.

2. Chop red pepper and slice courgettes. Add to pan along with basil and fry until almost cooked.

3. Add spinach and fry until wilted. (It will look like a lot when you add it but will shrink down). Season with salt and pepper.

4. Beat eggs in a bowl and add to the pan. Fry but do not stir, until the bottom has set. (If you don't have a hob- and oven-dish in one, transfer the vegetables to an oven dish and add the eggs to the dish before proceeding with the next step).

5. Slice cherry tomatoes in half and add on top. Crumble feta cheese on top, and top with sliced cherry tomatoes.

6. Transfer to the oven and bake for 20 - 25 minutes until cooked through. Leave to cool slightly before slicing to serve.