Feta and courgette frittata

Another one in the "ooh, look what I found in the fridge" series.

You'll need:

4-5 eggs, depending on how large they are
a little milk
a handful of sliced cooked potatoes
an onion, finely sliced
a couple of courgettes, chunkily sliced
half a packet of feta cheese, cut into chunks
some dried thyme
lots of black pepper
olive oil

You'll need a reasonably large, heavy-bottomed frying pan (it helps if you've got one without a plastic handle, so it can go under the grill at the end). Start off by frying the onion in a little olive oil until it's translucent. You'll then need to add a really good slurp of olive oil (probably a couple of tablespoons), and layer up the courgette/potato slices. Leave this to cook for 5 minutes or so.

Dot the pan with the chunks of feta cheese. Scatter some dried thyme over the top of everything, and give it a good dose of black pepper. Mix together the eggs with a little milk, and pour into your frying pan.

Turn the heat down low, and leave for 15-20 minutes, until most of the egg has set (I think I left mine for about half an hour - good if you like crispy potatoes on the bottom of the frittata). Turn on the grill, and sling the pan under it for another 5-10 minutes, until the top of your frittata is browned.

We ate this with just a green salad - it was surprisingly filling!