My tried and tested frittata

I have made the frittata so many times that I don't remember the recipe, nor where I got it from in the first place!

Basically, I used a slice tray (sometimes called a lamington tray in Australia) and chop up enough vegies to loosely layer them in and fill the tray half way up, then I add in 6 beaten eggs and bake.

Some delicious flavour combinations:

• tomato, olives and capers with some parmesan cheese
  
• tinned tuna, cooked potatoes and parsley with some tasty cheese
• antipasto mix - roasted things like capsicum, eggplant, tomatoes with some fetta
• cooked potatoes, tomato, brie and topped off with some smoked salmon after it has cooked

I always serve it with a nice big salad, using all the vegies I have left in my fridge.