Perfect for a brunch or as a main meal, this frittata is quick and easy to prepare.
“I’ve absolutely loaded it with vegetables and it should come out beautifully tender, but still firm enough to slice,” says Tess Daly. “I’ve suggested my favourite veg, but you can ring the changes. It’s a good way to use up any odds and ends in the fridge. You can also use a creamy goat’s cheese instead of feta, if you prefer.”
