This is a different way to do a frittata/omelette, and is useful if you want to cut it into small squares to eat cold with drinks.
First I thinly slice and sautè courgettes in olive oil, seasoning well with salt and pepper. I beat five eggs with a spoon of parmesan and a slice of bread previously soaked in milk. I mix egg and vegetable together and pour into a lightly oiled non-stick oven tin. It cooks at 180°C for about 20 minutes.
Any vegetable will do instead of courgettes. You can also separate the eggs, whip the whites and fold them in carefully.