Herb Frittata with Proscuitto and Goats Curd

• 4 free range organic eggs
• 1 tbsp of milk or cream
• 1 tbsp of freshly grated Parmesan
• About 8 basil leaves, washed and torn
• About 6 mint leaves, washed and torn
• About 8 parsley leaves, washed and torn
• Salt and freshly cracked pepper
• 20g good quality butter
• 4 slices prosciutto
• 2 tbsp of goat’s curd cheese, or cream cheese
• Extra virgin olive oil (optional)

Break the eggs into a mixing bowl along with the cream (or milk), Parmesan, herbs, and season with salt and pepper. Give it a quick whisk with a fork.

Melt the butter in an ovenproof pan over a high heat. Once the butter has melted and is starting to brown a little pour in the whisked eggs and herbs and allow the eggs to cook a little before putting the pan into the oven or under a grill to finish cooking the top of the frittata.

Once the frittata is cooked use a spatula to transfer it to a plate.

Lay the prosciutto over the frittata followed by a dollop of the goat’s curd. Finish with cracked pepper and a little of your best olive oil and serve immediately.