Serves 4

Ingredients
1 Small onion chopped
1 Small red pepper deseeded and sliced
1 Clove garlic chopped
1 Small courgette scrubbed and sliced
3-4 Mushrooms chopped
½ teaspoon salt & black pepper
Pinch of sugar
1 heaped tablespoon of sweetcorn
5 free range eggs beaten
3oz/75g grated vegetarian cheddar cheese

Method
Heat a tablespoon of oil in a non-stick 9-inch frying pan, add the garlic and onions. Stir a few times and add the pepper, courgette, salt, pepper and sugar. Cook over a gentle heat for about 3 minutes and then add the mushrooms and cook for a further 2 minutes, stirring to prevent burning.

Mix in the sweetcorn, pour in the eggs and cook gently until they start to set. Run a spatula around the pan to loosen the sides and allow some liquid to drain underneath. Keep doing this until the underneath is firm and the top fairly set.

Sprinkle on the cheese and place under a hot grill until golden brown and bubbling. Carefully loosen the frittata and slide onto a serving dish. Cut into wedges and serve

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