Herb and Goat Cheese Frittata

• 6 large eggs
• 4 sage or basil leaves, finely chopped
• Salt and freshly ground black pepper
• 3 tbsp olive oil, plus extra for brushing
• 1 shallot, chopped
• 10 cherry tomatoes, halved
• 4 oz (120g) rindless goat cheese, crumbled
• 9 in (23cm) nonstick frying pan with a lid and flameproof handle

1. Preheat the broiler and position the rack 6in (15cm) from the heat.
2. Beat the eggs in a bowl with the sage, season with salt and pepper, and set aside.
3. Heat the oil in a 9in (23cm) nonstick frying pan with a lid and flameproof handle over medium-low heat.
4. Add the shallot and cook, stirring constantly, for 3 minutes, or until just softened but not browned.
5. Add the eggs to the pan and stir gently to combine.
6. Cover and cook gently for 23 minutes; the frittata should remain moist on top.
7. Arrange the tomatoes and goat cheese over the surface and lightly brush with olive oil.
8. Place the pan in the broiler for 5 minutes or until the frittata is set and lightly browned.
9. Let stand for 5 minutes.
10. Slide onto a serving platter and cut into wedges.
11. Serve hot, warm, or at room temperature.
12. Variation
13. Red Pepper and Salami Frittata
14. In step 2 add 1 red pepper, seeded and cut into strips, and 4 thin slices of salami, rind removed, cut into strips, to the shallot.
15. Replace the goat cheese and tomatoes with 1/2 cup of shredded Cheddar cheese.

eggs, sage, salt, olive oil, shallot, tomatoes, rindless goat cheese, nonstick frying

Taken from www.cookstr.com/recipes/herb-and-goat-cheese-frittata (may not work)