Makes one large, 20cm frittata. Crack 8 large eggs into a bowl. Beat lightly, then add a 1/2 cup of chopped fresh herbs (chives, parsley, tarragon, chervil and thyme), a cup of roughly chopped rocket leaves and a 1/2 cup of grated parmesan. Season with salt and pepper and mix well.

Heat 1 tbsp of extra virgin olive oil in a 20cm iron skillet until it starts to smoke. Add the egg mixture. As it cooks, repeatedly lift the edges with a spatula so the raw mixture fills the space. This will trap air and make the frittata light and fluffy.

Turn the frittata onto a plate, slide it uncooked side first back into the pan and finish cooking for 2-3 minutes.