Preheat the oven to 180°C or gas mark 4.
If using chorizo, add it to an oven-proof frying pan over a medium heat, and when the oil starts to be released, carefully add the onion to the pan and cook gently for five minutes.
If not using chorizo, cook the onion in vegetable or rapeseed oil.
When the onion has softened add the pepper, courgette, and mushrooms to the pan and cook for about ten minutes or until the veg has softened.
In the meantime, crack the eggs into a jug, and beat with a fork. Season with salt and pepper.
When the pepper and courgette has softened and the mushrooms have cooked, add the eggs to the pan.
Leave the pan on the hob over a low heat until the egg has set around the edges.
Ask a grown up to take the pan off the hob and put the pan into the oven for 20 minutes, or until the eggs have cooked through.
Ask a grown up to carefully take the pan out of the oven and place on a heat-proof mat.
Run a spatula around the edges to loosen, and turn out onto a plate or board.
Let the frittata cool and then cut into slices and serve with salad.
Tastes great cold the next day too!
Prep time: 30 mins
Cook time: 20 mins
1 red pepper, diced
1 onion, diced
1 courgette, diced
200g button mushrooms, quartered
8 free range eggs
Salt and pepper
75g chorizo, diced (Optional)