Making a Frittata

A thick, flat Italian omelette, a frittata is partially cooked on top of the stove in a heavy-based pan, then grilled until brown and set. For a 30-cm frittata, use 1-2 tbsp olive oil, 7-10 eggs and flavourings of your choice. The chopped peppers illustrated here are traditional, so too are asparagus, globe artichokes, sliced green beans, mixed chopped herbs, grated Parmesan, tomatoes, chopped onions and garlic.