Courgette frittata

Peel the potatoes and cut into 1 cm cubes. Cut the courgettes in 7 mm thick rounds. Finely chop the onion and parsley. Heat the oil in a large, oven-safe pan. Fry the potatoes. Add the onion, parsley and courgette, season with salt and pepper, fry for about 10 minutes, stirring from time to time. Add the crushed garlic. Halve the tomatoes and add.

Whisk the eggs with the milk, season. Dice the Bio Emmentaler AOP. Add the creamy mix and cheese to the vegetables. Place the pan in the centre of a hot oven and bake for 15-20 minutes at 200 degrees. Serve the frittata warm or cold.