Perfect for Pesach cheesy vegetable frittata - The Jewish Chronicle

Ingredients

• 8 large eggs
• 75ml milk
• Salt and freshly ground pepper
• 1-2 tbsp cooking oil (or 25g butter and tbsp oil)
• 1 onion sliced
• 150g cold boiled potatoes sliced
• 1 red pepper, cut in thin strips
• 1 courgette, sliced
• 100g mushrooms, sliced
• Handful of parsley, finely chopped
• 75 -100g cheese, grated
• Chilli flakes, to taste (optional)
• Green salad, to serve