Italian Frittata with Herbs and Cheese

A golden, fluffy frittata is Italian breakfast at its finest—eggs whisked with cheese and fresh herbs, then finished under the broiler until just set and gloriously puffy. It's elegant enough for guests but honest enough for a quiet morning, and it tastes just as good at room temperature.

Ingredients:

• 8 large eggs
• 75g Pecorino Romano or Parmesan, grated
• 60ml whole milk
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• Fresh tomatoes or a simple salad, to serve

Method:

1. Preheat your broiler to high.
2. Whisk together eggs, milk, cheese, parsley, basil, garlic, salt, and pepper in a bowl.
3. Heat olive oil in a 25cm ovenproof skillet over medium heat.
4. Pour in the egg mixture and cook for 4–5 minutes, until the edges begin to set but the centre stays soft.
5. Transfer to the broiler and cook for 2–3 minutes until the top is golden and just set.
6. Slide onto a cutting board, slice into wedges, and serve warm or at room temperature with tomatoes or salad.

Chef's tip: Don't skip the broiler finish—it gives you that gorgeous puffed top and creamy centre that makes a frittata sing, every single time.