Ingredients
For each frittata
2 free-range eggs
knob of butter and a drop of oil, for frying
For the cheese frittata
25g/1oz Emmental, grated (or any other cheese of your liking)
For the chilli frittata
1 long red chilli, deseeded and sliced
¼ tsp ground ginger
¼ tsp ground coriander
For the green frittata
20g/¾oz watercress, baby spinach or rocket, finely chopped
1 spring onion, finely sliced
For the ham frittata
50g/2oz ham, chopped
Method
1. Crack the eggs into a bowl, add your choice of flavouring and beat well to combine.
2. Heat the butter and oil in a heavy-based frying pan. Once the pan is hot, pour in the egg mixture, swirling quickly to coat the base of the pan in a thin layer.
3. Cook the frittata for 2-3 minutes over a medium heat, then lift the edge of the frittata with a spatula to check it is set and golden-brown underneath; the top of the frittata should be just set but still a little gooey.
4. To serve, slide the frittata out of the pan onto a plate and fold one half of the frittata over the other. Repeat the process with different flavourings to make more frittatas as needed.
