To make this classic Italian Frittata, crack open the 6 eggs, adding them to your mixing bowl.

Then, wash your hands and beat the eggs well with a fork.

Once the eggs are mixed well, add a pinch of salt and cut the parsley into the bowl too (you can chop this up on the side, then add it in too, if you prefer)

Mix the ingredients for the frittata together very well and then add the parmesan cheese and continue mixing through.

Then, heat up a few tablespoons of extra virgin olive oil in a medium size saucepan on the stove.

Once the oil is heated up, quickly pour the frittata mixture into the pan leaving it for about 10 seconds to begin to cook.

Then, using a fork, bring in the edges of the frittata, so you start to cook it from the outside in. This will help to dry up the egg, and make sure it doesn’t stick.

Follow this process until most of the egg is no longer a liquid, then remove the frypan from the stove, get a flat round plate, place it on top of the frypan and flip it on to the plate!

Then, quickly put the frypan back on the stove, and slide the Italian omelette back on to it, leaving any leftover liquid to drain on top – Nonna never wastes anything!

Leave this to cook for at least 2 minutes before turning it another 2 times, and it will start to brown slightly so you know it is cooked through.