(a.k.a. omelette, frittata – you can use all sorts of veg – broccoli, green beans, spinach, courgettes – anything you fancy)

• Lightly pre cook the vegetables in a pan of fast boiling water – potatoes for about 10 minutes, then adding other veg for about 5 minutes. Potatoes should be soft but still firm to touch and veg al dente (crunchy to bite). Set these aside.
• Heat 1 tblsp oil with the butter in medium size frying pan and fry the onions on a low heat for about 25 minutes until golden brown, then stir in the garlic and remove from the heat.
• While the onions are cooking whisk up the eggs in a large bowl, adding the herbs and seasoning. Add the onion and garlic to this egg mixture and the other pre-cooked vegetables – fold mixture together with the parmesan cheese if using.
• Pre heat the oven to 180C/350F/Gas4. Heat remaining oil in 20 cm oven proof frying pan. Run oil evenly round the sides of the pan, pour in the egg mix and cook on the hob on a low heat for about 5 minutes, then transfer to the oven for about 10 minutes or until firm. If your frying pan is not oven proof keep it on the hob on a low heat with a lid on until firm.
• Serve warm or cold (best next day I think!) with salad or on its own. Delicious.