This is a veratile dish which can be served summer or winter which I found originally from Super Food Ideas magazine (April 2003), however it is a very common recipe. It is a light dish but full on flavour. Provided you have the base of the receipe in your larder, you can add or omit the vegetables as required. In summer time, serve with a salad or in the cooler weather, some steamed vegetables. The first three ingredients form the base of the recipe, the rest can be susbsituted with whatever you have on hand. You can also try creamed corn, artichokes, red onion, tomatoes and eggplant. The frittata freezes well for up to 3 months.