Manchego, Chilli Jam & Olive Frittata

Preheat the grill to maximum.

Finely slice the red onion.

Melt the butter in a small non-stick oven proof frying pan over a medium heat. Once bubbling, chuck in the sliced onion along with a pinch of salt. Cook, stirring occasionally, for 5 minutes until the onion is collapsed.

Crack the eggs into a jug. Whisk well with a fork until the white and yolk combine, pour in the milk and season with a generous pinch of salt and pepper. Whisk again.

Come back to the onion. Scrape the olives and parsley into the pan. Pour in the egg mixture and swirl the pan so that it coats the entire base. Dot in the chilli jam and scatter over the manchego cheese.

Cook for 3 minutes until the frittata is mostly set, then slide under the grill for 2-3 minutes until puffed up and golden. Serve with a rocket salad and more chilli jam, if you like.