Broccoli and Cauliflower Frittata

In a 30cm nonstick ovenproof fry pan, melt the butter with the olive oil over medium heat.

Add the onions, garlic, broccoli, and cauliflower. Cook over medium heat, stirring occasionally with a heatproof spatula until the vegetables are crisp-tender. Then add 2 tablespoons water to the pan, cover, and steam for 2 minutes, at which point the vegetables should be tender.

Arrange the pasta on top of the vegetables. Pour the eggs over all and sprinkle with the thyme, salt, and pepper.

Cook the frittata, lifting the edges occasionally to let uncooked egg flow underneath and wiggling the spatula in the centre of the frittata so the egg can flow under and cook evenly until the bottom is lightly browned and the frittata is almost set. Shake the pan occasionally so the frittata doesn't stick.

Heat the oven grill. Place the frittata under the grill, about 15cm from the heat source, and grill for another 4 to 8 minutes or just until the egg mixture is set. Remove the pan from the oven.

Sprinkle the frittata with both kinds of cheese. Put it back under the grill for 3 to 6 minutes longer, rotating the pan occasionally so it cooks evenly until the cheese is melted and begins to brown.

Cut the frittata into wedges and serve immediately.