Baked eggs with courgette, mushrooms and tomato

Go big at breakfast and try these veggie-packed baked eggs – they're so simple to make!

Ingredients (serves 4): 

• 2 tbsp olive oil
• 300g waxy potatoes, diced
• 1 small courgette, diced
• 120g white mushrooms, cleaned and sliced
• 8 large eggs
• 120ml semi-skimmed milk
• 2 vine tomatoes, cored and cut into wedges
• 2-3 tbsp flat-leaf parsley, chopped
• Salt
• Freshly ground black pepper

Method: 

1. Preheat the oven to 180°C (160° fan) | 350F | gas 4.
2. Heat the olive oil in a cast-iron pan set over a medium heat until hot. Add the potatoes, courgettes, mushrooms, and some salt and pepper to taste.
3. Sauté until just coloured, about 6-8 minutes. Remove from the pan.
4. Beat the eggs with the milk and some salt and pepper in a mixing bowl. Pour into the pan, adding the sautéed vegetables and the tomatoes at the same time.
5. Bake until the frittata is puffed and golden-brown at the edges, about 10-15 minutes.
6. Remove from the oven and leave to stand briefly before serving with a sprinkle of chopped parsley.