As soon as I discovered Le Creuset and managed to get my hand on a couple of stove top to oven goodies, the world of cooking and baking took on another level completely all together.

Now I can finally make frittatas which I could never do before. I was scared that the handle of the non-stick pan would melt and burn and I would be left with having to clean the mess and explain the smell that refused to go away.

Now I love making frittatas and any other meal that requires stove top to oven cooking.

The recipe world is my oyster.

Ingredients:

• 2 x tbsp. oil.
• 625g x zucchini, thinly slices.
• 6 x eggs, whisked together with a little milk.
• Salt and pepper to season
• 60g x prosciutto, diced.
• Basil, chopped to garnish

Method:

• Heat oil in an oven proof pan.
• Add the zucchini and fry till soft.
• Add bacon and fry till crispy.
• Pour in the eggs and cook till there is no runny mixture but the egg is not completely cooked.
• Pop into a preheated oven and bake at 180 degrees till the frittata is golden and puffed up.
• Remove from the oven and garnish with basil.