This frittata is very colourful and makes a delicious light meal. A wedge of fresh wholemeal bread would be lovely with it. 

Ingredients:

100 g (4 oz) mushrooms
1 small green pepper
1 small red pepper
3 large eggs
5 ml (1 tsp) fresh basil leaves
freshly ground black pepper
5 ml (1 tsp) olive oil

Cooking instructions:

Cut the green and red peppers lengthways into quarters and remove the seeds. Slice the mushrooms. Grill the peppers and mushrooms for 5-10 minutes, turning to cook evenly. Whisk the eggs with a little water. Add the parsley and some freshly ground black pepper. Heat the oil in a frying pan and add the whisked eggs. Cook until the frittata is set. Arrange the grilled mushrooms and peppers on the frittata. Fold over and cut in half. Serve on individual plates garnished with some fresh basil leaves.