Ingredient:
2 tbsp olive oil
625 g (1 ¼ lb) small courgettes, thinly sliced
6 eggs
Salt and black pepper
60 g (2 oz) Parma ham, diced
Shredded fresh basil or chopped flat-leaf parsley, to garnish

Method:
Heat the oil in a large frying pan, add the courgettes and cook gently for 5 minutes or until just tender.

Break the eggs into a bowl, season with salt and pepper, and beat with a fork.

Add the ham to the courgettes in the frying pan, then pour in the eggs.

Cook over a medium heat for about 10 minutes. As the eggs set, lift the frittata with a spatula and tilt the pan to allow the uncooked egg to run underneath. Continue until almost set and the underside is golden brown.

Place the pan under a hot grill, 10cm (4 in) from the heat, for 1-2 minutes or until the top is a light golden brown, the eggs is cooked through, and the frittata is quite firm when pressed.

Cut the frittata into wedges, and lightly garnish with fresh basil or parsley. Serve hot or cold.