Frittata is the Italian equivalent of a quick and easy lunch. The hardest part is balancing the flavours of the ingredients you use, so that each bite gives you a mouthful a different flavours, both sweet and salty, dancing on your palate.

You will need a non-stick fry pan with a heat proof handle for this recipe (or you can just take care not to cook the handle under the grill).

What you will need:

6-8 large eggs

6-8 cherry tomatoes

1 zucchini sliced

1 onion finely sliced

2 tbsp olive oil

1-2 cloves garlic

1 potato thinly sliced

150 grams lean sliced bacon (optional)

2 cups of baby spinach or kale leaves sliced

3 tbs semi firm ricotta

salt and pepper to season

2 tbs grated Parmesan cheese

 How to prepare:

Beat the eggs and Parmesan cheese together. Fold in the ricotta, ensure the ricotta remains in large clumps within the egg mixture. Set aside.

In a large non-stick fry pan, sauté the onion. Add the garlic, bacon and potato and continue cooking until the potato has wilted.

Add the zucchini and spinach and cook until they are just beginning to wilt.  Season generously with salt and pepper.

Pour the egg mixture over the veggies, and move gently around the pan until the eggs are just beginning to cook. Dot the cherry tomatoes on top and allow to cook for 5-7 minutes on medium heat until the frittata is beginning to set.  Drizzle with a little olive oil and place the frittata under a high grill to finish the cooking process for 5-10 minutes.