Ingredients
For the frittata
1 tbsp olive oil
100g/3½oz spinach leaves
5 free-range eggs, beaten
salt and freshly ground black pepper
75g/2¾oz tagliatelle, cooked according to packet instructions
5 sun-dried tomatoes, chopped
50g/1¾oz Stilton with apricots, crumbled
For the herb salad
1 handful fresh flatleaf parsley leaves
1 handful fresh basil leaves
1 handful chives, roughly chopped
2 tbsp olive oil
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the frittata, heat the oil in an ovenproof frying pan and cook the spinach until wilted.
3. Season the beaten eggs with salt and freshly ground black pepper and add them to the pan, along with the cooked tagliatelle. Top with the chopped sun-dried tomatoes and crumbled cheese. Cook without stirring for 3-4 minutes.
4. Transfer to the oven to cook for a further five minutes, or until the top is set.
5. For the herb salad, mix the herbs together with the olive oil in a bowl.
6. To serve, slide the frittata out onto a wooden chopping board and pile a handful of the herb salad in the centre.
