Make the salad by tossing the red onion wedges, radishes, red pepper, dressing and parsley together in a bowl and set aside whilst making the frittata. Heat the oil in a 25cm/10inch heavy based frying pan and cook the onions and pork over a moderate heat for 3-4 minutes, then add the courgette chunks and cook for 5-6 minutes until soft and golden and the pork is cooked through.
Add the oregano and cook for a few seconds, tossing to coat. Beat the eggs with plenty of freshly ground black pepper and a little salt and gently pour over the ingredients in the pan. Cook over a medium heat for 3-4 minutes until the base is set whilst preheating the grill to hot. Transfer the pan under the grill and cook for a further 3-4 minutes until the top is golden and set. Serve cut into 4 wedges with the salad spooned on top of each wedge.
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