Quick veg frittata with feta, olives & salad

Preheat the grill. Heat a drop of oil in a medium ovenproof frying pan. Pat the potatoes dry, slice, then cook for 5 minutes until golden in places.

Tear the drained chargrilled vegetables into the pan and cook until sizzling, stirring occasionally.

Beat the eggs, season and pour them in. Give the pan a little shake, then cook gently without disturbing until the eggs are almost set.

Scatter with the feta and olives from the salad and briefly pop under the grill until golden and the eggs have fully set. Toss the rest of the salad with the dressing, season and serve together.