Courgette frittata, pesto gnocchi with tomato salad

The veg box often leaves us with challenges at the end of the week - but, as the bantams a re laying again, this challenge of onions, courgettes and cherry tomatoes was easily handled.  Also, had a packet of pesto gnocchi in the fridge, so that was easy too - and quick.


Red onion
Olive oil
Garlic
courgette
pesto gnocchi
eggs
tomatoes

1.  Chop a red onion - some very finely - reserve this for the salad,  sautee the rest with crushed garlic in olive oil.
2.  Add finely sliced courgette to the softened onion.
3.  Whisk together a number of eggs (7 bantam eggs in this case, but depends how hungry you are).  Add to the courgette mixture, cook on the hob for a few minutes (about 3), then finish under the grill/in a medium oven.
4.  Boil the gnocchi until they float, drain.  (You can then toss them in a little melted butter/olive oil if you wish).
5.  Put the salad together, chopped tomatoes, the reserved red onion and a sprinkle of salt.
6.  10 minutes after starting - serve, scoff, carry on with your day.