Frittata with Ham and Cheese

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 is flavoured with grated cheese and a generous sprinkling of herbs. Like the omelette, though, you may add almost anything that takes your fancy.

Serves 6-8

10 large eggs, preferably free range organic

1 tsp salt and lots of freshly ground black pepper

75g (3ozs) Gruyére cheese, grated

25g (1oz) Parmesan cheese, grated

2 tbsp parsley, chopped

2 tsp thyme leaves

25g (1oz) butter

2 tbsp basil or marjoram chopped

225g (8oz) diced cooked ham

Non-stick pan — 22.5cm (10inch) frying pan

Whisk the eggs in a bowl; add the salt, freshly ground pepper, fresh herbs, grated cheese and ham to 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. Alternatively, put it into a pre-heated oven at 160C (320F), gas mark 3, for 15 to 20 minutes.

Preheat 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.