Tomato Frittata
 This is a good last minute dish, with mostly pantry ingredients. Great for any time of the day. Serve with a green salad for a healthy lunch or dinner. Serves 4.

15g olive oil
1 clove garlic, chopped
1/2 of an onion, chopped
1 baking potato, chopped and par-cooked
200g chopped or sliced tomatoes
5g oregano, chopped or 2mg dried
5g parsley, chopped
5 eggs, gently beaten
50-75g mature cheddar, grated
5g parmesan, grated

Heat oil in large frying pan over medium heat, add onion and fry till soft. Add garlic and cook 30 seconds. Add potato, tomato and herbs and cook another 2-3 minutes. Add seasoning and toss to coat. Spread mixture evenly around pan then pour eggs over all ingredients. Sprinkle cheddar on top. Allow to cook several minutes (till almost set). Sprinkle parmesan, then place under hot grill for 1 minute or till golden and bubbly. Gently remove from pan to serving dish. Cut into 4 pieces and serve.