Preheat oven to 220C/gas mark 6. Prepare the vegetables by peeling and chopping the carrot and boiling together with the broccoli for 5 minutes, until softened, then set aside. Peel and finely chop the onion, deseed and chop the red pepper and peel the garlic clove.

In a mixing bowl, whisk together the egg, cheese, herbs and black pepper. Heat oil in a frying pan, add the onion and once softened, about 5 minutes, crush and add the garlic. Add the chopped bell pepper and carrot and cook for a further minute. Add the broccoli and cook for a further minute. Stir in the peas.

Give your egg mixture a final whisk and pour the mixture over the vegetables. Stir briefly to distribute the mixture evenly across the pan. Cook on the hob for 1-2 minutes until the edge of the frittata has turned lighter in colour.

Transfer to the oven and bake for 8-10 minutes. Ideally, you should take the frittata out of the oven when the middle still has a slight jiggle to it or when it is just set and no more. Cool in the pan for 5 mins and then slice.