Egg-light frittata

This frittata, cooked in a 28cm pan, contains only three eggs - because three were all I had. It means that you don't necessarily get a coherent mass of omelette to slice and lift on to plates, but in other respects works well - vegetables with an eggy accompaniment.

New potatoes, scrubbed and sliced - enough to form a layer in the pan
Olive oil
1 large red pepper, deseeded, cut into fork-sized pieces
120g mushrooms, sliced
Large knob butter
3 eggs, lightly beaten
120g hard cheese, such as Gruyere, grated

Drop the potatoes into a pan of lightly salted water, and simmer until tender. Drain.

Warm about a tbsp of olive oil in another pan, and add the peppers, frying on a low to medium heat and adjusting the flame if the oil threatens to burn. After about five minutes, add the mushrooms, with some salt, and cook until all the water they have disgorged has evaporated. Turn up the heat, if necessary, to speed this process.

Melt the butter in a heavy frying pan over a gentle heat. Pour in the eggs, and tip in the potatoes, peppers and mushrooms, spreading them out. Scatter the cheese over the top.

Cook gently until the egg shows signs of setting. Put the pan under a low grill to melt the cheese.