Courgette and Purple Sprouting Broccoli Frittata

Preheat oven to 180°C (160°C fan/Gas Mark 4).

Heat the olive oil in the oven-safe skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.

Add the chopped courgettes to the skillet and cook for 5-7 minutes, stirring occasionally, until slightly softened.

Add the purple sprouting broccoli florets to the skillet and cook for another 5 minutes, until tender-crisp.

In a large bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper.

Pour the egg mixture over the vegetables in the skillet. Stir gently to ensure the vegetables are evenly distributed.

Cook the frittata on the stovetop for 2-3 minutes until the edges begin to set.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden brown on top.

Remove from the oven and let cool for a few minutes before slicing and serving. Garnish with fresh basil.