GREEK OMELETTE: What’s cooking today: Courgette, tomato & feta frittata

Halve the baby Roma tomatoes.

In a large, heavy frying pan suitable for the oven, melt 1 Tbsp butter with 1 Tbsp olive oil and lightly cook the courgettes, tossing and turning for even cooking. Season with a little garlic salt while they’re cooking. Lift them to a side dish. Fry the halved tomatoes, cut side down, for a couple of minutes with a little more garlic salt, turn and cook the other side for a minute, and remove.Whisk 8 eggs in a bowl with half a cup of milk and a few grindings of salt and black pepper.Still on the heat, pour the egg mixture into the pan, making sure all the vegetables are covered. Move the pan this way and that and rearrange some of the courgettes and tomatoes if you need to.

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