Potato, rocket and rosemary frittata

Instructions

1. Preheat oven grill to high. Spray a medium ovenproof pan with oil and set over a medium heat. Add red onion and cook, stirring, for 10 minutes, until softened. Add courgette and cook for 2 minutes. Add rosemary and potato slices and cook, gently stirring, until potatoes are browned.
2. Spread vegetable mixture evenly in pan. In a small bowl, combine eggs and milk. Pour egg mixture over vegetables, tilting the pan to spread egg mixture evenly. Add rocket. Cook for 2-3 minutes, until bottom of frittata is set.
3. Sprinkle frittata with cheese. Place under grill and cook for 2-3 minutes, until cheese is golden.
4. Divide frittata between two plates. Season with black pepper and serve with salad drizzled in vinaigrette and chutney on side.