mushroom and courgette frittata with goats cheese

Frittatas are the grown up glamourous older sister to scrambled eggs. And they are just as easy and extremely versatile.

Try this one:

(serves 2)
250 g chestnut mushrooms, de-stemmed and sliced
1 large courgette, sliced into rounds and then quartered
3-4 shallots, peeled and sliced
3 medium eggs
a splash of skimmed milk
salt and pepper
olive oil spray
50-75 g creamy French goats cheese

Heat the olive oil in a large saute pan and add the mushrooms, courgettes and shallots over medium/medium-high heat. Season, cover and allow to sweat for about five minutes.

Whisk the eggs, milk and pepper with a fork. Preheat the grill.

Add the eggs to the saute pan, pouring so that all the nooks and crannies are filled. Make sure the heat is down to medium at least. Allow to cook for about 5 minutes more, so that the egg is cooked on the bottom but still wet on top.

Break up the goats cheese and dot on top of the frittata. Place pan under the grill for five minutes.

Remove from the grill and use the spatula to break into pizza-shaped slices and serve.

Calories: 1/3 of the frittata - about 200 calories. 1/2 of the frittata - about 300.

A third of the frittata is often enough for me, leaving the rest for my husband.

To make this into a lunch, serve with salad. And if you don't like goats cheese, a dollop of sour cream or creme fraiche is lovely too.