Artichoke and goat’s cheese frittata with cherry tomatoes

Preheat oven to 200°C. 

Heat oil in a 22cm round non-stick frypan over medium-low heat. Add 3 sliced spring onions , 2 crushed garlic coves and 150g quartered grilled artichoke hearts (in oil, from a jar) and cook, stirring, for 3-4 minutes until onions are softened but not coloured. Remove from pan and cool slightly.

Whisk 6 eggs and 120 ml double cream together in a bowl, then stir in 3 tbsp hacked herbs (dill, chives, parsley, chervil), the zest of a lemon, the artichoke mixture and 60g crumbled soft goat’s cheese. Season. 

Pour mixture into the frypan, top with 200g cherry tomatoes and brush them with oil. 

Place another 200g tomatoes on the vine on a small tray, season and brush with oil.

Bake frittata and tomatoes for 20-25 minutes until edges of the frittata are puffed and cooked and the centre is just set. 

Scatter with 60g goat’s cheese, roasted tomatoes and extra herbs to serve, with crusty bread, olive oil and sea salt

(Here Helena Moursellas' original recipe)