- 2 t butter
- 1 t olive oil
- 4 free-range eggs
- Sea salt and freshly ground black pepper, to taste
Preheat the oven to 200°C. Heat butter and olive oil in a 22 cm non-stick cast-iron pan over a medium heat.
Beat the free-range eggs, season and pour into the pan. Cook for 2 minutes, then add the topping of your choice.
Place into the oven for a further 3–5 minutes, or until set and golden brown.
Cook's note: The frittata, so much more than just a omelette, crack the perfect base and the possibilities are endless.
Want to take the basic frittata to brilliant? Find three delicious ways here.