Frittata Caprese

Set your oven to 220 °C (220 °C).

On the stovetop, in a non-stick frying pan with an ovenproof handle, heat just enough oil or butter to create a thin film over medium-high heat.

Break the eggs into a mixing bowl and beat lightly with a fork to combine. Stir in the pesto, half the mozzarella and season with salt and pepper.

Pour the mixture into the pan and immediately turn the heat down to low. Let it cook for a few minutes until it’s no longer completely runny. It does not have to set completely, like an omelette; only the base needs to be set at this stage.

Sprinkle over the remaining pieces of mozzarella and pop on the tomatoes, cut side up, pushing them gently down into the frittata as you do so.

Put the pan into the oven and let it cook for 10 minutes. It’s ready when it has puffed up a little, letting you know that the top has set.

Let it rest for 5 minutes before sliding onto a board or plate and cutting into wedges to serve.