A frittata is an Italian omelette. Unlike its soft and creamy French cousin, a frittata is cooked slowly over a very low heat during which time you can be whipping up a delicious salad to accompany it! It is cooked on both sides and cut into wedges like a piece of cake. This basic recipe, flavoured with grated cheese and a general sprinkling of herbs. Like the omelette, though, you may add almost anything that takes your fancy.

Non-stick pan - 7.5 inch (19cm) bottom, 9 inch (23cm) top rim

6	lg	Eggs, preferably free range
		Salt
		Freshly ground black pepper
3	oz (85g/scant 1 cup)	Cruyere cheese, grated
1	oz (30g/1/3 cup	Parmesan cheese, grated
2	tsp	Parsley, chopped
1	tsp	Thyme leaves
1	oz (30g/1/4 stick)	Butter
1	dessertsp. (2 American tsp)	Basil or marjoram

• Whisk the eggs in a bowl, add the salt, freshly ground pepper, fresh herbs, grated cheese into the eggs.
• Melt the butter in a non-stick frying pan. When the butter starts to foam, tip in the eggs.
• Turn down the heat as low as it will go. Leave the eggs to cook gently for 12 minutes on a heat diffuser mat, or until the underneath is set. The top should still be slightly runny.
• Prehat a grill. Pop the pan under the grill for 1 minute to set but not brown the surface. Slide a palette knife under the frittata to free it from the pan. Slide onto a warm plate. Serve cut in wedges with a good green salad and perhaps a tomato salad.

  Serves 2-4