Herb and Goat Cheese Frittata

• 6 large eggs
• 4 sage or basil leaves, finely chopped
• salt and freshly ground black pepper
• 3 tbsp olive oil, plus extra for brushing
• 1 shallot, chopped
• 10 cherry tomatoes, halved
• 4oz (120g) rindless goat cheese, crumbled

Special Equipment:

• 23cm (9in) nonstick frying pan with a lid and flameproof handle

1. Preheat the broiler and position the rack 6in (15cm) from the heat. Beat the eggs in a bowl with the sage, season with salt and pepper, and set aside.

2. Heat the oil in a 9in (23cm) nonstick frying pan with a lid and flameproof handle over medium-low heat. Add the shallot and cook, stirring constantly, for 3 minutes, or until just softened but not browned.

3. Add the eggs to the pan and stir gently to combine. Cover and cook gently for 2–3 minutes; the frittata should remain moist on top.

4. Arrange the tomatoes and goat cheese over the surface and lightly brush with olive oil. Place the pan in the broiler for 5 minutes or until the frittata is set and lightly browned. Let stand for 5 minutes. Slide onto a serving platter and cut into wedges. Serve hot, warm, or at room temperature.

Variation

Red Pepper and Salami Frittata

In step 2 add 1 red pepper, seeded and cut into strips, and 4 thin slices of salami, rind removed, cut into strips, to the shallot. Replace the goat cheese and tomatoes with ½ cup of shredded Cheddar cheese.