Courgette frittata

1. Put the olive oil in a frying pan on a medium heat and add the chopped onion and courgettes. Fry gently until the courgettes are cooked through.

2. Place the courgettes in a fine sieve. Cover with a small plate and add a weight. Leave to drain for 5minutes.

3. Meanwhile, whisk the eggs until light and fluffy. Add to the mixture the season with salt and pepper.

4. Put some olive oil in the frying pan and turn to a medium heat. Arrange the courgettes evenly across the base of the frying pan and pour over the beaten egg.

5. Leave to cook gently for a few minutes. Keep the heat on medium to low (so it does not burn the bottom of the frittata) and start to ease the frittata away from the edge of the pan.

6. When the base looks set but the frittata is still uncooked on the top, place it under a hot grill until it is cooked through. Allow to rest for a minute

7. When ready to serve, flip onto a chopping board and cut into 5cm circles with a pastry cutter, or cut into thin slices. Serve cold or warmed through . The frittata can be made 24hours in advance and refrigerated.